Renny Darling's

There are few desserts you can prepare that are easier or more delicious than this one. Basically, it is creme fraiche sparkled with Cognac and set in a mold. If you own a 10x2-inch round or oval porcelain server, then, no need to unmold. Spread the sauce on top and spoon into dessert dishes at the table.

1/4 cup Cognac
1/4 cup water
2 envelopes unflavored gelatin

2 cups cream or half and half
1/2 cup sugar
2 teaspoons vanilla
pinch of salt

2 cups low-fat sour cream, at room temperature

In a metal measuring cup, soften gelatin in Cognac and water. Place cup in a pan with simmering water and stir gelatin until it is dissolved.

In a saucepan, over low heat, heat together cream, sugar, vanilla and salt and stir until sugar is dissolved. Stir in gelatin. Place cream mixture in the large bowl of an electric mixer. Beat in the sour cream in 4 batches until the creme is completely smooth. Pour into a 10x2-inch round or oval glass or porcelain mold and refrigerate until firm. To serve, run a knife along the edge, set pan in warm water for a few seconds, and invert onto a larger rimmed platter. Surround with Papaya Sauce. Serves 8.

Papaya Sauce:
1/2 cup sugar
1/2 cup orange juice

3 tablespoons lemon juice
2 ripe papayas, peeled, seeded and thinly sliced, about 3 cups

In a saucepan, over low heat, cook together sugar and juice for 4 minutes, or until mixture is syrupy. Stir in the lemon juice and fruit and simmer mixture for 3 minutes. Allow to cool. When cool, puree fruit in a food processor until finely chopped. Allow a little texture to remain. Place in a glass bowl, cover with plastic wrap and refrigerate until serving time.

Note: -Mangoes may be substituted for the papayas. Sliced fresh peaches is another lovely alternative. Fruit should be soft, so adjust cooking time.