Devonshire Cream Trifle Or Parfait - cooking recipe

Ingredients
    1 teaspoon unflavored gelatin
    1/2 cup water
    1 cup whipping cream, chilled
    1/4 cup sugar
    2 teaspoons vanilla extract
    1 (8 ounce) carton sour cream
    4 4 cups peaches, grapes or 4 cups cut-up peeled kiwi
    2 tablespoons sugar
    1 recipe hot milk sponge cakes (recipe #384648) or 1 one 10 3/4 oz. frozen loaf pound cake, thawed
    1/4 cup peach brandy, amaretto, orange liqueur or 1/4 cup orange juice
Preparation
    For Devonshire Cream:
    In a small saucepan combine gelatin in 1/2 cup cold water; let stand 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Cool.
    In a chilled medium mixing bowl beat whipping cream, the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed till soft peaks form (tips curl). Dot not overbeat.
    Combine cooked gelatin mixture and sour cream; mix well. Fold the sour cream mixture into the whipped cream. Chill for 30 to 45 minutes or till mixture is thickened and will mound on a spoon.
    Meanwhile, for fruit filling, in a large mixing bowl combine the fresh fruit and the 2 tablespoons sugar. Let stand for 10 minutes.
    Cut the Hot Milk Sponge Cake or pound cake into 2x1/2 inch strips (smaller if using parfait glasses). In a 2 1/2 or 3 quart clear glass serving bowl, a souffle dish or individual parfait glasses arrange half of the cake strips on the bottom. Arrange half of the fruit on top the cake strips. Sprinkle with 2 tablespoons of the brandy, liqueur or juice. Spoon half of the Devonshire cream on top. Repeat layers, piping or dolloping remaining Devonshire cream over top.
    Cover and chill for 2 to 24 hours.
    NOTE:
    If using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent discoloring.

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