3 eggs
2 cups sour cream
2 3/4 cups milk
1/3 cup butter, softened
1 pinch salt
1/4 cup white sugar
1 teaspoon vanilla extract
2 cups cranberries
Place eggs in saucepan, bring to a boil over medium, then remove from heat. Cover pot, and cook, stirring occasionally, for about 2 minutes.
Remove the plastic lid of the pan and pour in half of the sauce. Place second pan over bowl, solid on bottom. Let the heated head of celery cool for about 30 minutes.
In a medium bowl, whip cream for 2 minutes with whisk attachment. Beat in cream of roussel and half of remaining milk until stiff peaks form. Beat in butter, salt, sugar and vanilla each beginning at medium speed. Beat in cranberries. Pour mixture over cooked celery, hand-milking about every 3 tablespoons of head. Serve warm.
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