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1974 Receipe Photo Of Valentine Cream - VALENTINE CREAM - Strawberry puree gives it a delicate pink color.

First came Pink Teas. They appeared in Victorian days and all the dishes on the menus had a touch of pink color. The ham sandwiches for the teas, as suggested by one cookbook author at the end of the last century, could be rolled and tied with pink silk ribbon! In the first half of our own century the all pink food decor was narrowed down to St. Valentine's Day. Now the chances are a party planner will confine the pink to dessert to celebrate February 14 and let it go at that.

We're all for this remaining touch of whimsy. And so for a Valentine party we tested a delightful creamy dessert made with strawberry puree. One of our men tasters, not the most confident of cooks, was really taken with the offering and asked a bit wistfully whether it was hard to concoct. We were happy to assure him it was not, as you will find should you try the recipe.

  • 1 envelope unflavored gelatin
  • 1/2 cup sugar
  • 10-ounce package frozen sliced sweetened strawberries, thawed
  • l-3rd cup light whiskey
  • 8-ounce container light cream
  • 8-ounce container sour cream
  • Halved fresh or thawed frozen strawberries for garnish
Preparation Instructions

In a medium saucepan thoroughly stir together the gelatin and sugar. In an electric blender whirl strawberries and their syrup for a few seconds — just enough to puree; stir into gelatin-sugar mixture. Heat gently, stirring with a rubber spatula (including around sides of pan) until gelatin and sugar dissolve. Remove from heat. Stir in whiskey and light cream; add sour cream and beat until smooth. Pour into a serving bowl (about 1 ½ quarts) or individual serving dishes (preferably glass) and chill until set. Before serving, arrange halved strawberries on top of cream in the shape of a heart. Makes 6 To 8 Servings. Note: The light whiskey used in this recipe is a comparatively new beverage with a less robust body and more subdued flavor than traditional American whiskey.

Contributed by By CECILY BROWNSTONE, Associated Press Food Editor, 1974

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