Russian Cream Recipes

posted by Becky 11-24-99 10:31 AM

Russian Cream with Cool Whip

3/4 c. sugar
1 envelope unflavored gelatin
1 1/2 c. water
1 c sour cream
1 1/2 tsp vanilla
1 c Cool Whip®

Mix ingredients in saucepan over low heat until dissolved. Remove from heat; add 1 cup (8 ounce) sour cream and 1 1/2 teaspoons vanilla. Chill until slightly thickened.

Blend 1 cup Cool Whip with sour cream and vanilla mixture. Spread in 8-inch square pan. Chill 3 hours or more until firm.

Serve with fresh fruit.

Double Boiler Russian Cream

1 pt. sweet cream
1 1/2 c. sugar
1 Tbsp. plus 1 tsp. unflavored gelatin*
1 c. cold water
2 tsp. vanilla
1 pt. sour cream

*Use 2 small envelopes (enough to gel 4 cups).

Add sugar to cream and heat in a double boiler to 185 degrees. Sprinkle gelatin over water and let stand 5 minutes. Add to beaten sugar and cream mixture. Cool. When it begins to thicken, fold in vanilla and sour cream.

Pour into individual molds. Cool in refrigerator. When firm, unmold and serve with red raspberries or strawberries.

Russian Cream

1 c. + 3 Tbsp. heavy cream
1/2 c. sugar
1 envelope plain gelatin
1/2 pt. sour cream
1/2 tsp. vanilla

Mix together cream, sugar and gelatin in a saucepan. Heat gently until the gelatin is thoroughly dissolved. Cool until slightly thickened. Fold in sour cream and vanilla. Whisk until the mixture is quite smooth.

Pour into serving bowl or mold. Cover and chill at least 4 hours.

Serving Suggestions: With fresh fruit, pound cake and fruit or good with crackers, such as Ritz, Club, etc.

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