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Russian Cream

Chef.at.Home's picture
Ingredients
  Heavy cream 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Unflavored gelatin 1 Tablespoon
  Vanilla extract 2 Teaspoon
  Almond extract 1 Teaspoon
  Sour cream 2 Cup (32 tbs)
  Frozen raspberries 16 Ounce, thawed (1 Package Of 16 Ounce)
Directions

Combine the cream, sugar and gelatin in a heavy saucepan over low heat.
Cook until sugar is dissolved, stirring constantly.
Remove from heat and cool until slightly thickened.
Pour into a mixing bowl.
Beat at low speed until smooth while adding vanilla, almond extract and sour cream.
Pour into individual custard dishes and chill.
Spoon raspberries over the custard and serve.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Chilling

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