Swedish Crème with Raspberry-Currant ..

Cooking Instructions

In a small saucepan, mix together the gelatin and sugar. Add the half-and-half and heat until the gelatin is completely dissolved. Cool.

Add the sour cream and vanilla to the cooled mixture and whisk until smooth. Chill until set.

Spoon a little sauce in the bottom of each parfait glass and fill with the crème. Drizzle a little more sauce over the top. Garnish with a mint leaf and serve immediately.