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St Clements Christmas Creams Recipe

Ingredients

How to make it

  • 1) Have ready twelve 1/2 cup molds or one 6-cup mold.
  • 2) Stir buttermilk, half-and-half, sugar, vanilla & citrus peels in a large bowl until sugar dissolves.
  • 3) Pour orange juice into a small saucepan. Sprinkle gelatin over juice, & stirring once or twice, let stand 1 to 2 minutes to soften. Place over low heat & stir with a rubber spatula about 2 minutes until gelatin granules dissolve & are no longer visible & liquid almost comes to a boil.
  • 4) Stir into buttermilk mixture with a whisk until well blended. Ladle into molds. Refrigerate until firm enough to unmold; at least 2 hours for small molds & 8 hours for the large mold.
  • 5) Fruit Sauce: Cut the peel & white pith from oranges. Holding oranges over a bowl, cut between membranes to release sections. Hull & halve strawberries; add to bowl. Quarter kiwis lengthwise then slice thinly crosswise. Stir into fruit. Refrigerate until ready to serve.
  • 6) About 4 hours before serving: Dip one mold at a time up to the rim in warm, not hot, water. Dry bottom & sides of mold & invert onto a dessert plate.Holding plate & mold securely, shake gently from side to side, then sharply downward to release creams. Repeat if necessary. Refrigerate until ready to serve.
  • 7) To serve: Spoon fruit sauce around creams. Garnish with reserved berries.

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    " It was excellent "
    cherylannxo ate it and said...
    THIS RECIPE LOOKS FABULOUS. HIGH 5....CHERYL
    Was this review helpful? Yes Flag

The Cook

busmamawilliams Clifton, NJ

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