Crème Celeste

 

1 cup (240ml) heavy cream

1/2 (100g) cup sugar

1 1/2 teaspoons gelatin powder

3 tablespoons (45ml) cold water

1 cup (240g) crême fraîche, sour cream or full fat yogurt

1-2 tablespoons (15-30ml) Kirsch

strawberry or raspberry purée & whole fruit for serving

1. combine gelatin and water, and let sit for about 5 minutes

2. combine cream and sugar in a saucepan, and cook stirring until sugar has dissolved. Remove from heat

3. stir in crème fraîche and gelatin. Whisk until gelatin has dissolved. Add Kirsch

4. grease a bowl, pour in mixture, and chill until set. Unmold. Serve with fruit purée and whole fruits of choice