I've still been walking the trails every day, just watching out for crashing ice-covered branches.
We talked Ed's niece Natalee, her husband Russ, and their two children: Eliza and Sam into coming out to the farm for an early dinner last night. Maggie and Mary came too. I served braised lamb shanks with white beans, a perfect dish for a cold afternoon. But for dessert, I couldn't resist creating ramekins filled with Swedish cream and topped with berries. Every spoonful screamed spring! So, if you too are tired of winter and need to whip up some springtime at your house, give them a try. So easy. So good.
Adapted from the Louisville Junior League’s Cordonbluegrass cookbook. I added a dab of Farm Dover blackberry sauce to the top of each ramekin before topping with berries. Also, I didn't unmold them, just served them in individual ramekins.
1 tablespoon unflavored gelatin
1/4 cup cold water
2-1/2 cups heavy cream
1 cup sugar
2 cups sour cream
1 teaspoon vanilla
1 quart berries
Dissolve gelatin in water. Heat cream, but do not boil. Add gelatin and sugar, stirring until dissolved. Cool. Mix in sour cream and vanilla and pour into individual molds. Chill 3 hours or until set. Unmold and top with berries.