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Russian Cream

the.instructor's picture
  Sugar 3⁄4 Cup (12 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Water 1⁄2 Cup (8 tbs)
  Whipping cream/Half-and-half/light cream 1 Cup (16 tbs)
  Sour cream 1 1⁄2 Cup (24 tbs)
  Vanilla 1 Teaspoon
  Strawberries 4

In a 2- to 4-cup pan, blend sugar and gelatin.
Stir in water; let stand for about 5 minutes to soften gelatin.
Then bring to a rolling boil over high heat, stirring constantly.
Remove from heat and stir in whipping cream.
In a bowl, mix sour cream with vanilla, then gradually whisk in hot sugar mixture.
To make individual desserts, pour cream equally into 8 small serving dishes or 8 ( 1/2-cup) metal molds.
Or pour mixture into a 4-cup metal mold.
Cover and refrigerate until set, at least 4 hours or until next day.
Serve cream in bowls, or unmold onto a serving plate or individual plates.
To unmold, dip container up to rim in hot-to-touch tap water until edges of cream just begin to liquefy; it takes only a few seconds.
Quickly dry mold and invert it onto a serving dish (or dishes).
The cream will slowly slip free; if it's stubborn, return it briefly to hot water bath.
If you unmold dessert before serving time, return it to refrigerator until surface has firmed, then cover lightly.
Accompany cream with strawberries and cookies, if desired.
Eat with a spoon, or mound cream onto cookies and top each bite with a berry.

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