Whisk
gelatin, milk, eggs and flour together until smooth. Cook in heavy 1 ½
quart saucepan with non-stick surface, whisking just until boiling and
thickened. Transfer mixture to a medium bowl immediately. Whisk in lemon
rind, sour cream and food coloring; chill just until cool.
Line inside of a 1 ½ quart charlotte mold or
straight-sided casserole with clear plastic wrap. Note: An empty
12-ounce plastic whipped topping container can be substituted for the
charlotte mold.
Cut 7 or 8 ladyfinger halves in half
diagonally, beginning and ending just below the curve, to form two thin
triangles from each. Line bottom of mold with triangles, with wide ends
toward outer edge and split surfaces upward. Line sides of mold with 13
or 14 upright halves, with split surfaces inward.
Lightly whisk the dessert topping into the cool
gelatin until smooth. Pour mixture into ladyfinger-lined mold. Break
remaining ladyfingers in pieces and place them evenly over the top.
Cover mold and chill overnight.
To make sauce, melt white chocolate, whipping
cream and vanilla together, stirring constantly; cool to room
temperature.
Invert mold onto flat plate. Surround each
serving with sauce, then garnish with a sprig of fresh mint and a few
berries.
8 to 14 servings
