Angel Cream Melba Recipe

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Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 24

Ingredients:
3 envelopes unflavored gelatin
1 cup sugar
3/4 teaspoon salt
4 cups milk
4 teaspoons vanilla extract
4 cups whipping cream
1 package (10-ounce size) frozen raspberries in quick-thaw pouch
2 teaspoons cornstarch
1 package (10-ounce size) frozen peaches in quick-thaw pouch

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Directions:

Early in Day or Day Ahead:

In 2-quart saucepan, stir gelatin, sugar, and salt; gradually stir in half the milk. Cook over medium heat, stirring frequently, until gelatin is completely dissolved; remove from heat; stir in vanilla and remaining milk. Refrigerate until mixture mounds slightly when dropped from spoon, about 30 minutes.

In large bowl with mixer at medium speed, beat whipping cream until soft peaks form. With wire whisk, gently fold gelatin mixture into whipped cream. Pour mixture into 12-cup ring mold or Bundt pan; refrigerate dessert until set, about 3 hours or overnight.

Meanwhile, prepare Melba Sauce: Thaw raspberries. In 1-quart saucepan, mash raspberries. Stir in cornstarch; cook over medium heat until mixture boils, stirring constantly. Stir in frozen peaches with their syrup until blended. Refrigerate sauce until well chilled.

To serve, unmold Angel Cream onto chilled platter. Spoon some Melba Sauce over Angel Cream; pass remaining sauce.

220 Calories per serving

This recipe from CDKitchen for Angel Cream Melba serves/makes 24

Recipe ID: 51885

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