Devonshire Cream Trifle Or Parfait

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 1 teaspoon unflavored gelatin
• 1/2 cup water
• 1 cup whipping cream, chilled
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 1 (8 ounce) carton sour cream
• 4 cups fresh fruit, assorted such as raspberries, sliced strawberries, chopped peeled nectarines or 4 cups peaches, grapes or 4 cups cut-up peeled kiwi
• 2 tablespoons sugar
• 1 recipe hot milk sponge cakes (victorian hot milk sponge cake) or 1 one 10 3/4 oz. frozen loaf pound cake, thawed
• 1/4 cup peach brandy, amaretto, orange liqueur or 1/4 cup orange juice

Recipe

• 1 for devonshire cream:.
• 2 in a small saucepan combine gelatin in 1/2 cup cold water; let stand 5 minutes to soften. heat and stir over medium heat till gelatin dissolves. cool.
• 3 in a chilled medium mixing bowl beat whipping cream, the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed till soft peaks form (tips curl). dot not overbeat.
• 4 combine cooked gelatin mixture and sour cream; mix well. fold the sour cream mixture into the whipped cream. chill for 30 to 45 minutes or till mixture is thickened and will mound on a spoon.
• 5 meanwhile, for fruit filling, in a large mixing bowl combine the fresh fruit and the 2 tablespoons sugar. let stand for 10 minutes.
• 6 cut the hot milk sponge cake or pound cake into 2x1/2 inch strips (smaller if using parfait glasses). in a 2 1/2 or 3 quart clear glass serving bowl, a souffle dish or individual parfait glasses arrange half of the cake strips on the bottom. arrange half of the fruit on top the cake strips. sprinkle with 2 tablespoons of the brandy, liqueur or juice. spoon half of the devonshire cream on top. repeat layers, piping or dolloping remaining devonshire cream over top.
• 7 cover and chill for 2 to 24 hours.
• 8 note:.
• 9 if using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent discoloring.