Ambrosia Cream

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	2 hrs 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

Using an electric mixer, beat the sour cream, sugar and vanilla sugar for 5 minutes until combined and fluffy.
Soak the gelatin sheets in the water for 2-3 minutes until softened.
Heat the rum to 40-50°C (104-122°F). Squeeze the excess water from the gelatin and stir it into the warm rum until dissolved.
Add the gelatin mixture to the sour cream mixture and stir until evenly incorporated.
In a separate bowl, whip the sweet cream using an electric mixer for 3-5 minutes until stiff peaks form.
Gently fold the whipped sweet cream into the sour cream mixture until no streaks remain.
Either fold in the raspberries, or distribute them among serving bowls and pour the cream mixture on top for a more appealing presentation.
Refrigerate for 3-4 hours until set.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.