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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Creamy Chantilly with Dark Cherry Sauce Recipe

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This recipe for Creamy Chantilly with Dark Cherry Sauce is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 envelope unflavored gelatin
1/4 c. cold water
8 oz. pkg cream cheese, softened
1/2 c. powdered sugar
1/2 t. vanilla
1 c. milk
1 c. whipped cream, whipped
SAUCE:
2 T. sugar
5 t. cornstarch
Dash salt
16-oz. pkg. frozen dark sweet cherries, partially thawed, undrained
4 to 5 T. almond-flavored liqueur
Directions:
Directions:
In small saucepan, combine gelatin and water; let stand 1 minute. Cook over medium heat, stirring constantly until dissolved.
In small bowl, beat cream cheese, sugar and vanilla until smooth and fluffy. Gradually add milk and softened gelatin, beating until well mixed. Refrigerate until slightly thickened, about 15 minutes. Stir thickened cream cheese mixture until smooth; fold in whipped cream. Pour into ungreased 1 1/2-quart mold. Refrigerate until firm, about 2 hours.
In medium saucepan, combine sugar, cornstarch and salt; mix well. Stir in water until combined. Add cherries; cook over medium heat until mixture becomes clear and thickened, about 7 to 8 minutes. Stir in liqueur. Cool to room temperature.
To serve, unmold chantilly onto serving plate. Spoon about 1/2 cup cherry sauce on top of chantilly, allowing sauce to run down sides. Serve remaining sauce with chantilly.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Three cups fresh bing cherries, pitted, can be substituted for the frozen cherries. Increase water to 1/2 cup.

 

 

 

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