Lemon Sour Cream Mold Recipes

CHERRY-LEMON CREAM JELL-O MOLD

Steps:

• Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth.
• Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour.
• About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding.
• When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don't pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.)
• When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn't come out immediately, don't shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.)
• Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices.

LEMON-SOUR CREAM MOUSSE

Steps:

• Pour the sugar into a medium bowl.
• Using your fingers work the zest into the sugar,.
• Pour the ice water into separate bowl and sprinkle the gelatin over the top.
• When the gelatin has soaked through, microwave on low for 1 minute. (Don't let the mixture boil or it won't be usable).
• Beat the egg whites with the salt in a large bowl until stiff but not dry.
• Add the lemon sugar mixture 1/3 at a time and beat into a glossy meringue.
• Beat In the gelatin and the lemon juice until well blended.
• Cover and refrigerate until set about 10 minutes.
• Lightly oil a 2 quart mold or 8 individual molds.
• Beat the cream cheese and sour cream until light and fluffy.
• Gently fold the cream cheese mixture into the chilled meringue mixture, thoroughly.
• Pour the mousse into the mold(s).
• Cover with plastic wrap and refrigerate at least 2 hours,.
• Serve cold, garnished with mint and berries.

LEMON SOUR CREAM MOLD

Steps:

• 1. Dissolve jello in boiling water. Add half and half and vanilla; blend in sour cream. "Mixture will appear slightly curdled".
• 2. Chill until slightly congealed. Beat w/ electric mixer until mixture is smooth.
• 3. Pour into a 3-cup mold. Chill until firm, about 3 hours.
• 4. Unmold and serve or garnish with fresh fruit, if desired. Makes about 2-1/2 cups, or 5 servings.