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Inn on the Twenty
Jordan, Ontario, Canada
This dessert is a great foil for summer fruits: in June it is paired with succulent strawberries, in July with three colors of raspberries, and in August with peaches and blackberries.
Lightly oil six 4-ounce ramekins. Soften gelatin in 2 tablespoons cold water. Place sour cream, whipping cream, half & half, and sugar into a medium saucepan. Slice vanilla bean lengthwise and scrape out seeds into cream. Add whole bean to cream for additional flavor.
Bring cream to a simmer, whisking occasionally, and remove vanilla bean pod. Stir in gelatin. Pour into ramekins and chill for 4 hours. To serve, loosen edges of mold with a paring knife and turn onto a serving plate.
Serves: 6 individual desserts
This recipe was published in Inn on the Twenty Cookbook by Anna and Michael Olson, Whitecap Books (p. 126).
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