Russian Cream

 

I'm doing a repeat of a dessert from last New Year's eve (since I fixed it again- this year with blackberries.)  I served them with a pirouette cookie.  Perfect for dipping.

 

BFF Cathy brought this for our New Year's Eve dinner.  It is so soothing and creamy and full of yummy yum yum.  Might be my favorite new dessert!  Quick and easy.  Cathy  actually thickened the raspberries with a little cornstarch and a titch more sugar. You could substitute homemade raspberry jam. I've now seen on other sites where you can pour the white mixture into a mold and then serve with fresh fruit around the sides. Or pour it into individual ramekins and top with fresh fruit.

Anyway you serve it, it is rich and delicious!

The first recipe is Cathy's- the second is one I found on the Internet and made since I didn't have Cathy's the SECOND I WANTED TO MAKE IT (you know how impatient I can be....)


CATHY'S RUSSIAN CREAM
                          
3 c heavy cream
12 oz sour cream
1 1/2 c sugar
1/2 c. boiling water
1 pkg plain gelatin
1 T. vanilla

Dissolve gelatin in water

Heat cream and sugar only until sugar is dissolved (don't overheat)

Remove from heat. Add sour cream and whisk in gelatin and water mixture. Add vanilla. Serve with berries

(Note: you can add a little sugar to the berries and make a sauce or use berries with some freezer jam.)

RUSSIAN CREAM

• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1 cup heavy whipping cream
• 3/4 cup sugar
• 1 cup (8 ounces) sour cream
• 1/2 teaspoon vanilla extract
• 1 package (10 ounces) frozen sweetened raspberries, thawed
• Fresh raspberries and mint sprigs, optional (or any fruit you wish)

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved. Remove from the heat; set aside.

• In another saucepan, heat whipping cream and sugar over medium heat until sugar is dissolved and mixture is lukewarm. Remove from the heat; stir in gelatin mixture until completely dissolved. Cover and refrigerate for 30 minutes or until slightly thickened.
• Stir in sour cream and vanilla. In each of four parfait glasses, place a scant 1/4 cupful of cream mixture; top each with a rounded tablespoonful of raspberries. Repeat layers. Top each with scant 1/4 cup of cream mixture.
• Cover and refrigerate for 3 hours or until set. Just before serving, garnish with fresh raspberries . Yield: 4 servings.

Yum!