Russian Cream Recipe
- 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
- 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.
2/3 cup: 544 calories, 32g fat (20g saturated fat), 119mg cholesterol, 46mg sodium, 60g carbohydrate (55g sugars, 3g fiber), 5g protein.
Reviews for Russian Cream
"Really fantastic recipe. I would only add two suggestions. 1.) Make sure the vanilla extract is quality....the quality of the vanilla completely moves it from "great!" to "OMG this is so good". I put in 1 tbsp vanilla instead of 1/2....makes it super. The tartness of the raspberries/blueberries offset the extra sweetness. With the extra vanilla added it's easier to add 'light' sour cream - and no need to add sweetener to the topping - and get rid of some of those unnecessary calories. without compromising taste.... and 2.) make sure to use an electric mixer to get it 100% smooth before letting it mold.....it completely changes the presentation. I tried it with the lumps and it made the raspberry puree not sit right, and it ended up mixing into the white part while sitting around for three hours."
"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!"
"This is an excellent recipe for Russian Cream. It is light and creamy."
"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!"
"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!!"
"Haven't tried, but why couldn't you use strawberries instead of raspberries? Sounds really good, prefer strawberries."