Russian Creme Heart Recipe
Russian Creme Heart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This rich dessert only looks complicated. "It's quite easy to prepare," assures Irene Lee of Lawton, North Dakota, who notes you can garnish the heart any way you like. (To lend extra brightness for a shower, our kitchen crafters suggest using food coloring that matches the bridal colors.)
MAKES:
14-16 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
14-16 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2-3/4 cups cold water
  • 1-1/2 cups sugar
  • 2 envelopes unflavored gelatin
  • 1-3/4 cups (14 ounces) sour cream
  • 1 tablespoon vanilla extract
  • 8 to 10 drops yellow liquid food coloring, optional
  • 1-3/4 cups whipped topping
  • Assorted fruit, optional

Directions

In a 2-qt. saucepan, combine water, sugar and gelatin; let stand 1 minute. Cook and stir over medium-low heat until gelatin and sugar are completely dissolved; remove from the heat. Using a wire whisk, blend in sour cream, vanilla and food coloring if desired. Chill until slightly thickened, about 30 minutes. Blend in whipped topping. Pour into an oiled 8-cup heart-shaped mold. Chill until firm, at least 6 hours. Unmold onto a platter. Garnish with fruit if desired. Yield: 14-16 servings.
Originally published as Russian Creme Heart in Country Woman May/June 1997, p12

  • 2-3/4 cups cold water
  • 1-1/2 cups sugar
  • 2 envelopes unflavored gelatin
  • 1-3/4 cups (14 ounces) sour cream
  • 1 tablespoon vanilla extract
  • 8 to 10 drops yellow liquid food coloring, optional
  • 1-3/4 cups whipped topping
  • Assorted fruit, optional
  1. In a 2-qt. saucepan, combine water, sugar and gelatin; let stand 1 minute. Cook and stir over medium-low heat until gelatin and sugar are completely dissolved; remove from the heat. Using a wire whisk, blend in sour cream, vanilla and food coloring if desired. Chill until slightly thickened, about 30 minutes. Blend in whipped topping. Pour into an oiled 8-cup heart-shaped mold. Chill until firm, at least 6 hours. Unmold onto a platter. Garnish with fruit if desired. Yield: 14-16 servings.
Originally published as Russian Creme Heart in Country Woman May/June 1997, p12

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