Victoria Creams

Directions

1. 1
   Dissolve gelatin in 1/2 cup water.
2. 2
   Heat cream and sugar just before boiling.
3. 3
   Add gelatin.
4. 4
   Remove from heat.
5. 5
   Add sour cream. Stir until smooth.
6. 6
   Add vanilla extract.
7. 7
   Mold in individual (plain) salad molds.
8. 8
   Refrigerate until molded.
9. 9
   Serve or top with raspberry or strawberry syrup.
10. 10
    This makes enough for about 25 to 30 servings.
11. 11
    Elegant.