We used antique scalloped metal molds for these mango-and-spice Italian custards, but silicone molds and ramekins also work.
Nonstick cooking spray
1/3 cup sugar
1 envelope unflavored gelatin
3/4 cup mango nectar
2 star anise
2 2–3-inch pieces stick cinnamon
1 1/2 cups whipping cream
1 1/4 cups dairy sour cream
1 tsp. vanilla
1 cup fresh blueberries, raspberries, and/or blackberries
1/2 tsp. finely shredded lime peel
Full-flavored honey
Thin slices lime, halved (optional)
1. Lightly coat eight 6-ounce molds or ramekins with cooking spray; set aside.
2. In a medium saucepan stir together sugar and gelatin. Add nectar, star anise, and cinnamon sticks. Heat and stir until gelatin is dissolved. Remove from heat; let stand 15 minutes. Remove and discard anise and cinnamon sticks. Stir in whipping cream, sour cream, and vanilla. Pour mixture into prepared molds or ramekins. Cover and chill for 4 to 24 hours or until set.
3. To serve, immerse bottom half of each mold or ramekin in hot water about 10 seconds. If needed, run a clean small knife around edge to loosen. Invert each onto a small dessert plate. Top with berries and sprinkle with lime peel. Drizzle with honey and garnish with lime slices, if desired. Makes 8 servings.
Per serving: 288 cal., 23 g fat (14 g sat. fat), 75 mg chol., 37 mg sodium, 19 g carbo., 0 g fiber, 3 g pro. |
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