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
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. Blend 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
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.