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Cooked Cream Recipe
|Plain gelatin||1⁄4 Ounce (1 Package)|
|Cold water||1⁄4 Cup (4 tbs)|
|Heavy cream||2 1⁄2 Cup (40 tbs)|
|Sugar||1 Cup (16 tbs)|
|Buttermilk||2 1⁄3 Cup (37.33 tbs)|
|Sliced fruits/Berries||2 Cup (32 tbs) (Fresh Ones)|
Calories 1171 Calories from Fat 497
% Daily Value*
Total Fat 57 g86.9%
Saturated Fat 34.5 g172.7%
Trans Fat 0 g
Cholesterol 205.5 mg
Sodium 210.4 mg8.8%
Total Carbohydrates 156 g52%
Dietary Fiber 0 g
Sugars 86.8 g
Protein 10 g19.8%
Vitamin A 44.1% Vitamin C 1.5%
Calcium 10% Iron 0.39%
*Based on a 2000 Calorie diet
Let sit for 3 minutes.
Meanwhile, in a large saucepan, heat the cream and sugar over low heat until the sugar dissolves.
Remove from heat and stir the softened gelatin into the warm cream.
Stir in the buttermilk and salt.
Fill individual glass bowls or one large glass bowl with the fruit.
Ladle the cream mixture over the fruit.
Cover and refrigerate for at least 3 hours or up to 24 hours in the refrigerator before serving.