This is a beautiful dessert that can be served in parfait glasses. Red and cream colored....perfect for the holidays.

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Name: Crimson Devonshire Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: British
Ingredients: 1 teaspoon Unflavored Gelatin; 3/4 cup Cold Water; 1 cup Heavy Whipping Cream; 1/2 cup Sugar; 1 1/2 teaspoons Vanilla Extract; 1 cup Sour Cream; 2 1/4 cups Fresh or Frozen Cranberries divided; 1 1/3 cups Water; 1/4 cup Orange Juice; 4 teaspoons Orange Peel grated; 3/4 cup Sugar

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INGREDIENTS

1 teaspoon Unflavored Gelatin
3/4 cup Cold Water
1 cup Heavy Whipping Cream
1/2 cup Sugar
1 1/2 teaspoons Vanilla Extract
1 cup Sour Cream
Crimson Sauce
2 1/4 cups Fresh or Frozen Cranberries ; divided
1 1/3 cups Water
1/4 cup Orange Juice
4 teaspoons Orange Peel ; grated
3/4 cup Sugar

Servings

INSTRUCTIONS

In a saucepan, soften gelatin in water; heat over low until gelatin dissolves. Cool. In a mixing bowl, beat cream, sugar and vanilla until soft peaks form. Combine with gelatin mixture and sour cream; mix well. Gently whisk into the cream mixture.

Pour into small bowls or parfait glasses. Refrigerate until set, about 1 hour.

For sauce, combine 1 1/2 cups cranberries, water, orange juice and peel in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Sieve sauce, discarding skins. Return sauce to pan; add sugar and remaining cranberries. Cook over medium heat until berries pop, about 8 minutes. Chill. Spoon over each serving.

Yield: 8 servings

NOTES

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Crimson Devonshire Cream

1 teaspoon Unflavored Gelatin
3/4 cup Cold Water
1 cup Heavy Whipping Cream
1/2 cup Sugar
1 1/2 teaspoons Vanilla Extract
1 cup Sour Cream
 Crimson Sauce
2 1/4 cups Fresh or Frozen Cranberries divided
1 1/3 cups Water
1/4 cup Orange Juice
4 teaspoons Orange Peel grated
3/4 cup Sugar

In a saucepan, soften gelatin in water; heat over low until gelatin dissolves.  Cool.  In a mixing bowl, beat cream, sugar and vanilla until soft peaks form.  Combine with gelatin mixture and sour cream; mix well.  Gently whisk into the cream mixture.

Pour into small bowls or parfait glasses.  Refrigerate until set, about 1 hour.

For sauce, combine 1 1/2 cups cranberries, water, orange juice and peel in a saucepan; bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes.  Sieve sauce, discarding skins.  Return sauce to pan; add sugar and remaining cranberries.  Cook over medium heat until berries pop, about 8 minutes.  Chill.  Spoon over each serving.

Yield:  8 servings

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Nutrition

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Serving Size: 1 Serving (211g)
Recipe Makes: 8 Servings

Calories: 530
Calories from Fat: 138 (26%)

Amt Per Serving		% DV

	Total Fat 15.3g	20 %
	Saturated Fat 9.3g	47 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 0.6g
Cholesterol 52mg		16 %
Sodium 31.3mg		1 %
Potassium 100mg		3 %
Total Carbohydrate 100.1g		29 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 98.6g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 530

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