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Russian Cream

 Russian Cream
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
4 ServingsPrep: 20 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • Fresh raspberries and mint sprigs, optional


  • 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

2 of 2

Russian Cream (continued)

Directions (continued)

  • servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.