Go ahead, impress your dinner guests. This is a simple dessert you can prep the day before you bring it out for a round of applause. Don’t hesitate to try variations on the theme with different fruits, depending on what’s in season.
1 ½ tsp Unflavored gelatin (from a ¼-oz envelope)
1/2 cup Whole milk
1/3 cup + 1 tbsp Confectioner’s sugar
Pinch Salt
1 ½ cup Heavy cream
1/2 cup Granulated Sugar
1/3 cup Mango juice
1/2 cup Sour cream
1 cup Diced mango mixed with 1 tbsp confectioner’s sugar, covered and refrigerated overnight
6 – 8 Cocktail glasses
Serves 6 – 8
- Put 1/2 cup cream and 1 tbsp confectioner’s sugar in medium metal bowl and put in refrigerator to chill.
- Whisk sour cream in small bowl and put in refrigerator to chill.
- Whisk together 1 cup cream, 1/3 cup confectioner’s sugar and salt.
- Put milk in small bowl and sprinkle in the gelatin. Let stand for at least a minute.
- Put granulated sugar in small heavy sauce pan and cook over moderate heat until the sugar begins to melt. Add the cream/sugar/salt mixture and bring to a slight boil. Turn off burner.
- Whisk in gelatin/milk mixture and stir until dissolved – let stand 3 minutes. Add mango juice, stir for 5 seconds and then remove saucepan from heat. Let stand until the mixture comes to room temperature.
- When cooled to room temperature, pour mixture through a fine mesh sieve into a medium bowl.
- Whip the 1/2 cup refrigerated cream until the peaks are medium. Fold whipped cream into sour cream. Fold whipped/sour cream mixture into caramel mixture until well combined. Spoon into cocktail glasses, cover with saran wrap and chill in refrigerator for at least 8 hours.
- To serve: Take out of refrigerator and let stand for 20 minutes. Serve with a little diced mango.
