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Russian Cream with Berries

By April 2, 2012No Comments

Are you looking for the perfect, light dessert for your Easter weekend? There is something about spring that makes me want to put all of my chocolate recipes aside and cook with everything berries and citrus. I can’t get enough fresh berries, and this recipe is the perfect accompaniment to serve with all of the fresh berries on sale this week. I am a fan of homemade puddings, and this cream is forever on my ‘tried & true’ list. The cream is extremely decadent, smooth and sweet and more heavenly than any pudding. Serve this in pretty parfait glasses and your guests will think you spent all day on this simple, yet gourmet, dessert. Hope you enjoy!

Russian Cream with Berries
1 envelope unflavored gelatin
1/2 c. cold water
1 c. heavy whipping cream
3/4 c. sugar
1 c. sour cream
1/2 t. vanilla
Fresh or frozen berries
Mint sprigs, optional garnish
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 (about 1-2 minutes). Remove from the heat and pour the gelatin in a bowl. In the same saucepan, add the heavy cream and sugar and cook on medium low heat until the sugar is dissolved (about 3-4 minutes). Pour the cream mixture into the gelatin and place into the fridge for 30 minutes, or until the cream beings to thicken. Once it starts to become thick, fold in the cup of sour cream. Mix until smooth (with a whisk or an electric mixer). Add the vanilla. In each of the four parfait glasses, place a scant 1/4 c. of cream mixture on the bottom of the cup. Add a few pieces of fruit, more cream and top with more fresh fruit. Let the parfait cups stay in the fridge for an additional 1-2 hours, or until the cream is thick and set. Serves 4.
*Recipe adapted from Taste of Home Magazine 2008

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