Molded Raspberry Crème Recipe
Ingredients
| Marshmallows | 4 Ounce | |
| Grenadine | 1/4 Cup (16 tbs) | |
| Dairy sour cream | 1 1/3 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| 2 pkgs. (3 oz. each) raspberry flavored gelatin | ||
| Cold water | 1 Cup (16 tbs) | |
Directions
Combine marshmallows and grenadine in the top of a double boiler.
Heat over boiling water, stirring frequently, until marshmallows are melted.
Remove from heat and blend in sour cream.
Pour boiling water over gelatin in a bowl, stirring until dissolved.
Add the cold water.
Add gelatin slowly to sour cream mixture, stirring until well blended.
Turn into a 1-quart mold or 6 individual tower molds.
Chill until firm, about 3 hours.
Heat over boiling water, stirring frequently, until marshmallows are melted.
Remove from heat and blend in sour cream.
Pour boiling water over gelatin in a bowl, stirring until dissolved.
Add the cold water.
Add gelatin slowly to sour cream mixture, stirring until well blended.
Turn into a 1-quart mold or 6 individual tower molds.
Chill until firm, about 3 hours.
Chef
