3 (0.25-ounce) envelopes unflavored gelatin
1 cup sugar
¾ teaspoon salt
4 cups milk, divided
4 teaspoons vanilla extract
4 cups heavy whipping cream
1 (10-ounce) package frozen raspberries, thawed
2 teaspoons cornstarch
1 (10-ounce) package frozen peaches, thawed
In a 2-quart saucepan combine the gelatin, sugar, and salt. Gradually stir in 2 cups of the milk. Cook over medium heat, stirring frequently, until the gelatin is completely dissolved. Remove from the heat. Stir in the vanilla and the remaining 2 cups milk. Refrigerate 30 minutes, or until the mixture mounds slightly when dropped from a spoon.
In a large bowl with the mixer at medium speed, beat the cream until soft peaks form. Using a wire whisk, gently fold the gelatin mixture into the whipped cream. Pour the mixture into a 12-cup ring mold or Bundt pan. Refrigerate at least 3 hours or overnight until set.
Mash the raspberries. Combine the raspberries and cornstarch in a 1-quart saucepan. Cook over medium heat until the mixture boils, stirring constantly. Stir in the peaches with their syrup until blended. Refrigerate the sauce until well chilled.
To serve, unmold the Angel Cream onto a chilled platter. Cut into slices and serve on dessert plates. Spoon the sauce over each serving and pass the remaining sauce.
Makes 24 servings
Judith A. Yanarelli, Filly of Finance
Dizzy Dames of Unknown Fame,
Clifton, New Jersey