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
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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 : Calories 544 calories, Fat 32g fat (20g saturated fat), Cholesterol 119mg cholesterol, Sodium 46mg sodium, Carbohydrate 60g carbohydrate (55g sugars, Fiber 3g fiber), Protein 5g protein.
RUSSIAN CREAM DESSERT
Since it's always warm in the South, we like to eat light- especially in the summer. Don't let the simplicity of this recipe fool you- Russian Cream is pure heaven.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar and gelatin. Stir in water; let stand 5 minutes. Bring to a boil, stirring constantly. Remove from the heat; stir in whipping cream. , In a bowl, combine sour cream and vanilla. Add gradually to hot mixture; mix until smooth. Pour into a 4-cup bowl or mold. Cover and chill for 4 hours or overnight. Serve over fruit.
Nutrition Facts : Calories 306 calories, Fat 19g fat (12g saturated fat), Cholesterol 71mg cholesterol, Sodium 39mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
RUSSIAN CREAM JELLO RECIPE - (5/5)
Provided by á-36037
Number Of Ingredients 6
Steps:
- In sauce pan mix sugar gelatin and water until dissolved. Stir over low heat. Remove from heat blend in sour cream then chill until slightly thickened blend in cool whip chill till firm
CHERRY-LEMON CREAM JELL-O MOLD
This jiggly, layered mold holds a base of clear crimson (sweet cherry) and a topping of ivory white (tangy lemon mixed with sour cream). If you have extra time, you could make it into four layers, producing red and ivory stripes. Garnished with shiny green leaves like bay or holly, it looks especially festive, and is also quite delicious. Swapping out some of the water in the Jell-O formula for ingredients like sour cream and cherry juice gives this dessert its bright taste.
Provided by Julia Moskin
Categories parfaits and trifles, dessert
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth.
- Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour.
- About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding.
- When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don't pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.)
- When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn't come out immediately, don't shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.)
- Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices.
RUSSIAN CREAM
This makes an excellent dessert after a great meal. Just serve as individual molds or slice off a chunk from a large mold. Surround with fruit. You can't go wrong.
Provided by Bob Crouch
Categories Dessert
Time 4h40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix together cream, sugar, and gelatin in a saucepan and heat gently until the gelatin is thoroughly dissolved.
- Cool until slightly thickened.
- Fold in sour cream and flavor with vanilla.
- Whisk until mixture is quite smooth.
- Pour mixture into a serving bowl or 3 cup metal mold.
- If you want to make individual servings, pour into six small 1/2 cup individual molds.
- Cover and chill until set, at least 4 hours.
- Unmold by dipping container in hot water until edges being to melt.
- Invert mold onto a serving dish and surround with fruit.
Nutrition Facts : Calories 344.8, Fat 22.2, SaturatedFat 13.6, Cholesterol 74.3, Sodium 48.6, Carbohydrate 35.6, Sugar 34.7, Protein 2.6
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- In a 4-quart saucepan, heat the cream, sugar and salt over medium heat until the sugar dissolves, stirring constantly, about 4-5 minutes. If it starts boiling, turn the heat down and simmer gently (I find the sugar usually dissolves before it starts to simmer). Remove from the heat and set aside.
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