No Bake Pots de Creme

A tweak of a an old recipe from 101 Gourmet No Bake Desserts, and here we are. Creamy, sweet, deliciousness in a little cup.

This will currently be on our rotation for a sweet treat. I never said it was fat free. So just roll with it. And don’t think you can skimp and change out the ingredients. You can’t. It doesn’t work well and the flavors are not the same. Just close your eyes and enjoy every single bite. You’ll want to make it again and again.

Making recipes like this IS my happily ever after.

No Bake Pots de Creme

4 cups heavy cream

1 tbsp. unflavored gelatin (Be sure to measure- it’s more than one packet)

1 1/4 cups sugar

16 oz. whole fat sour cream

1 tbsp. of vanilla, coconut extract or almond extract (pick one)

Toppings Recipes (below)

Add your sugar and 1 tbsp. flavored getalin to a medium sauce pan. Whisk together to avoid clumps. Then add the heavy cream and stir to combine. Bring your heavy cream mixture to a boil, stirring constantly then remove from heat. It takes just a few minutes on medium heat. Be patient, don’t rush this part.

Once the heavy cream mixture has come to a boil and been removed from the heat. Chill overnight- or if you are like me- I put the mixture into a bowl and place it in the freezer for 20 minutes.

Once the the cream mixture is cool, to room temperature, whisk in the flavoring, and the sour cream until all the clumps are removed and the mixture is smooth.

Pour into 10-12 small 8 oz. clear glasses or mini trifle bowls. Chill while you are making your toppings. Topping recipes are below.

Dark Chocolate Topping:

8 oz. dark chocolate chips

1 tbsp. melted butter

Pinch of kosher salt (if desired)

Melt the butter and chocolate chips together. Stir to combine. Cool slightly. Poor over the chilled no bake pots de creme. Sprinkle with Kosher salt if desired. Desire it. It’s really good.

*Tip: exchange the pistachios for roasted almonds. They would also taste great with the raspberry filling.

Raspberry Pistachio Topping:

1 cup frozen raspberries

1 tbsp. cornstarch

2 tbsp. raspberry jam

Fresh raspberries for garnish

Roasted & shelled pistachios

Bring to a simmer the frozen raspberries, cornstarch and jam. Stir and remove from the heat. Cool before topping the no bake pots de creme. Top with fresh raspberries & shelled and roasted pistachios.

Keep refrigerated until ready to serve.

Happy dessert making!! xo

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