Creme De La Creme - cooking recipe

Ingredients

1 envelope Knox gelatine
3/4 c. sugar
2 c. sour cream
2 c. heavy cream
1 Tbsp. vanilla

Preparation

In a 2-quart saucepan, mix gelatine and sugar.
Stir in heavy cream; let stand 5 minutes.
Stir over low heat until dissolved (5 to 10 minutes).
Remove from heat; cool in refrigerator (20 to 30 minutes).
Fold in vanilla and sour cream until smooth.
Pour into mold; let set several hours or overnight.