You may also like
Categories:
cream cheese lemon vanilla sugar sour cream powdered gelatin water heavy cream strawberries vanilla wafers ground walnuts empty ice-cube cupcake liners
Viewed: 51 - Published at: 9 years agoIngredients
- 1 pound cream cheese, at room temperature
- 1 lemon, zested and juiced
- 1 teaspoon pure vanilla extract
- 2/3 cup sugar
- 1/4 cup sour cream
- 1 tablespoon powdered gelatin
- 2 tablespoons water
- 3/4 cup heavy cream, whipped
- 12 strawberries, green tops removed
- 1 cup crushed vanilla wafers or graham cracker crumbs
- 1 cup ground walnuts
- 2 empty ice-cube trays
- 24 miniature paper cupcake liners for serving, or toothpicks
Method
- Beat the cream cheese, lemon zest and juice, vanilla, and sugar together until very smooth.
- Mix in the sour cream.
- Sprinkle the gelatin over the water in a small bowl and set aside for 5 minutes.
- Warm in the microwave for 30 seconds (or in a saucepan over medium heat) and stir to dissolve.
- Quickly mix into the cream cheese mixture.
- Fold the whipped cream into the cream cheese mixture.
- Pour 1/2-inch of this filling into each of 24 ice-cube compartments.
- Freeze 15 minutes to firm up.
- Meanwhile, cut the strawberries in half.
- Place a strawberry half in each compartment.
- Pour the filling over the berries to cover and fill each compartment to the top.
- Freeze at least 3 to 4 hours.
- (The recipe can be made up to this point, wrapped, and kept frozen up to 3 days in advance.)
- Stir together the crushed wafers and walnuts on a plate.
- When ready to serve, pop out the croquettes and roll in the crumb coating.
- Place in frilled paper cups or stick each one with a toothpick, and serve.
