Soften the gelatin in the cold water for 5 minutes in a microwave-safe container. After 5 minutes, microwave on high for about 11 seconds. Check to see if the gelatin is fully dissolved. If not, microwave in 2 second bursts, stirring each time, until gelatin is dissolved but not hot. Or, you could warm the gelatin in a saucepan
over very low heat just to dissolve. Set aside.
Place the cream and sugar
into a food processor using the steel blade. Turn on and process until cream is softly whipped. This should take less than a minute. Alternatively, you could whip
the cream with a mixer or whisk
Add the sour cream, rose water, and the food coloring
, if using, to the processor. Turn on and immediately begin to pour the prepared gelatin
in a steady stream into the food processor
for 3 seconds, open the processor lid, scrape the sides and process again for a few seconds more.
If you have used a mixer
, whip in the sour cream, rose water
and food coloring, if using, just to blend. Pour in the gelatin in a steady stream, whisking constantly.
Pour this cream into a glass or allow it to set up and scoop or pipe it. Serve with fresh strawberries or raspberries.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.