METHOD:

** PREPARE MOLDS AND SPONGE CAKES BEFORE BEGINNING.

1) Chill bowl, then whip cream until soft peaks form.

2) Bloom and dissolve gelatin in the cold water.

3) Add gelatin to "warmed" vanilla sauce.

4) Slightly thicken over an ice water bath.

5) Then fold in the whipped cream.

6) Quickly pour into prepared molds, and refrigerate until set.

FLAVORINGS

Fruit - 1 pint fruit puree and 1 pint vanilla sauce.

Chocolate - 12 oz. couverture and 1 quart vanilla sauce.