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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
  • 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 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 until slightly thickened, about 30 minutes.
  • 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.
Nutrition Facts
2/3 cup: 544 calories, 32g fat (20g saturated fat), 119mg cholesterol, 46mg sodium, 60g carbohydrate (55g sugars, 3g fiber), 5g protein.

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Reviews

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Average Rating:
  • Timesamyth
    Dec 14, 2014

    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.

  • OGMer
    Jun 21, 2013

    No comment left

  • cosmo1162
    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!

  • ejohnson919
    Mar 15, 2012

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

  • Chelsea_lynx
    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!

  • grannygourmet
    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.

  • FunQuilter
    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!!

  • edgy
    Feb 2, 2010

    Haven't tried, but why couldn't you use strawberries instead of raspberries? Sounds really good, prefer strawberries.

  • talpos21
    Sep 12, 2009

    No comment left