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Russian Cream Recipe

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What a pretty parfait! Layered with fresh raspberries, it's a summertime treat. I'm a veterinarian. My husband, Jim, and I share cooking duties for our family. —Barbara Ulrich, Newark Valley, New York

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4 Servings
Prep: 20 min. + chilling

Ingredients

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

Directions

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 and mint if desired. Yield: 4 servings.

Nutrition Facts: 2/3 cup equals 544 calories, 32 g fat (20 g saturated fat), 119 mg cholesterol, 46 mg sodium, 60 g carbohydrate, 3 g fiber, 5 g protein.

Russian Cream published in Taste of Home June/July 2008, p22

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Ingredients