Finding Thyme to Cook

Thyme is of the Essence

English Creme

English Creme

English Creme 1

With the days getting shorter and cooler (except in Southern California), I wanted to make sure to get this recipe up because it is truly a delicious dessert for the warm weather.  It is refreshing and takes little time to prepare, however you do have to refrigerate it overnight to set.  Top it with your favorite berries while they still are available.  It is creamy and and not too sweet.

I apologize for not having many photos of this process, because it deserves better, but  the battery needed charging after I started the recipe.   Blogging Tip #1 – make sure your battery is fully charged before starting a recipe.

  • 1 pint heavy cream
  • 1 cup sugar
  • 1 pint sour cream
  • 1 envelope gelatin
  • 1/4 cup cold water
  • 2 tablespoons cherry flavored Brandy or more if you need a bit of a nightcap

In a saucepan, combine heavy cream and sugar and over low to medium heat to dissolve sugar.

Meanwhile soften gelatin in cold water for five minutes in a pyrex measuring cup.  Put measuring cup with gelatin in it in a small pan of simmering water until gelatin is dissolved.  Gee, wouldn’t a picture be helpful here?.

Pour gelatin in cream/sugar mixture and stir thoroughly.

Take mixture off heat and gradually whisk in sour cream until smooth.

Add the 2 tablespoons of Kirsch (and drink the rest) and pour in mold and chill overnight. My favorite mold for this recipe is one I got at a Tupperware party over 30 years ago. Since it has a lid, it is so practical and incredible easy to unmold.


Serve with your favorite berries.

English Creme 2



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2 thoughts on “English Creme

  1. I’m so glad that I’m subscribed to your blog! I got the email telling me about this entry! Yay for weekend blogging!

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