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Smugglers' Notch Inn

Jeffersonville, Vermont

Specialty Recipe

Vermont Cream with Raspberries

Ingredients
3/4 cup sugar
1 pint heavy cream
1 teaspoon gelatin
1 pint sour cream
1-1/2 teaspoons vanilla
raspberries
whipped cream

In double boiler cook sugar, heavy cream, and gelatin until dissolved. Combine vanilla with sour cream. Add to heavy cream mix and whip 8 minutes in mixer.

Dish into individual servings (stemmed glass). Refrigerate overnight. Served topped with raspberries and dollop of whipped cream.

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