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Russian Cream Recipe
Russian Cream Recipe photo by Taste of Home

Russian Cream Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 4 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cover and refrigerate for 3 hours or until set. Just before serving, garnish with fresh raspberries and mint if desired. Yield: 4 servings.
Originally published as Russian Cream in Taste of Home June/July 2008, p22

Nutritional 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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Russian Cream

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 12, 2012

Made this using fresh raspberries and blueberries. Poured it into crystal truffle bowl. It looked gorgeous and tasted delicious. I will definitely make this again and soon!

MY REVIEW
Reviewed Mar. 15, 2012

This is an excellent recipe for Russian Cream. It is light and creamy.

MY REVIEW
Reviewed Jun. 6, 2011

I worked at a restaurant in Washington state where this was one of the most popular deserts. Everyone on the island I lived on had tried it, and 99% of them loved it. In fact, there were a number of people, (myself included,) who would order it to go and get nothing else. I moved away years ago, and have been unable to find anywhere else that serves it. After years of random calls to the restaurant to try to get the recipe from the owner, I finally searched for it online. I tried this, and all I can say is...WOW. Not just as good, but BETTER than I remember. I did vary it a little, my favorite part is the tart mixed with the sweet, so I poured the raspberry juice into the cream mixture and didn't bother layering, but...that's what I always thought they should have done. My fiance had never tried it, and when he did, he was actually MAD at me, because it was so good. He told me he'd probably never stop craving it. Just have to say, in closing, thank you. The recipe was inexpensive, extremely easy, and fantastically delicious!

MY REVIEW
Reviewed Mar. 14, 2011

Delicious dessert! Who knew that sweetened cream could be so good. I did have to chill the cream mixture for a couple of hours for it to thicken, but other than that, it was an easy dish to make and presents well.

MY REVIEW
Reviewed Feb. 23, 2011

I made this recipe for a Valentine's Dinner party. It was great! I doubled the recipe and that worked well. When you chill it, put it in a large flat bowl so it will chill faster. For a double recipe it will take almost an hour to start to thicken. I served it in martini glasses and it would have been enough for 10-12 servings easily. Instead of garnishing with fresh raspberries, I made chocolate hearts on waxed paper and placed on top. I used frozen raspberries, but drained them first. Very good and impressive to serve!!

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