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Thought some of you might enjoy this recipe taken from the Naniboujou cookbook. It is so scrumptious it will call to you in the middle of the night!

DANISH CREME WITH RASPBERRY SAUCE...SERVES EIGHT

2 envelopes plain gelatin
6 TB Cold Water
3/4 C Half & half
1 3/4 C Sugar
1 3/4 C Heavy cream
16oz Sour cream
Raspberry sauce
Whipped cream

In a small bowl, sprinkle the gelatin over the water. Let it sit for a few minutes. Place in the microwave for approximately 1 minute. Stir to dissolve.

In a small saucepan, mix the half and half, sugar and cream. Heat just to warm. Pour into a large bowl. Add the sour cream and mix together until smooth. Mix in the gelatin and stir until smooth and mixed well.

Pour into eight small serving dishes. Portion size is about 2/3 of a cup. (a stemmed glass or a crystal low-ball glass are really nice to use) Refrigerate until firm. Top with 1/2 cup raspberry suave and a dollop of whipped cream.

RASPBERRY SAUCE

1 pkg Junket Danish dessert mix (look by the jello for an orange box)
2 1/2C Water
10oz Frozen whole raspberries,thawed

In a small saucepan mix the junket and water together. Heat to a boil. Boil for one minute. Remove from the heat and let cool slightly. Add the raspberries, mixing well. Refrigerate.


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