RECIPE: Anyone remember this? Russian Cream

ginger_st_thomasSeptember 2, 2003

I'd forgotten all about this one. I use to make it all the time around 15-20 years ago. First time I served it at a dinner party, one wag said "Oh good, a bowl of lard." He sure ate all of it though.

RUSSIAN CREAM (serves 8)

2 cups heavy cream or half-and-half

1 cup sugar

2 tsp unflavored gelatin

1/2 cup cold water

2 cups sour cream

In a small saucepan over medium high heat combine cream & sugar. Stir until sugar is dissolved, about 3-4 minutes.

In a glass measuring cup stir together gelatin & water until gelatin has softened. Pour into cream mixture & stir over medium heat until gelatin is fully dissolved (if you rub a bit between your fingers, you shouldn't feel the gelatin grains.) Pour into a serving bowl or mold & refrigerate at least 3 hours or overnight.~~

I served it with fresh strawberries but fresh peach slices would be excellent. I think it was also called by some other nationalities, too.

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roselin32

I remember that but hope you aren't inviting "wags" to your dinner parties anymore! LOL
RL`

    Bookmark   September 2, 2003 at 8:32PM
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Marlen

I hadn't heard of it, Ginger. I will surely try it. Sounds really interesting.

    Bookmark   September 3, 2003 at 12:12PM
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roselin32

Marlen, you will like it-a nice light dessert after a big meal.
RL`

    Bookmark   September 3, 2003 at 1:28PM
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Ilene29

Ginger,
I will have to try this. I got some fresh peachs left over from canning. I had got 3 cases plus about half of another.
Ihave never hard of it either.
Ilene

    Bookmark   September 4, 2003 at 10:15AM
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colleenoz

Russian Cream sounds a lot like a favourite of my family-

Panna Cotta
We particularly like this with sliced fresh peaches poached in cinnamon sugar syrup

20 fl oz cream
1/2 cup milk
1/2 cup caster/superfine sugar
1 tsp vanilla
4 tsp gelatine
1/2 cup water
sliced fresh summer fruit- strawberries, nectarines, plums, peaches, mangoes etc

Place the sugar, cream and milk into a saucepan and stir over low heat until sugar is melted. Do not boil. Remove from heat and stir in vanilla.
Sprinkle the gelatine over the water and melt in the microwave for 45 seconds. Add to cream mixture, whisk well then strain through a fine sieve into a jug.
Pour into six 1/2-cup moulds or teacups, place on a tray and cover loosely with plastic wrap. Refrigerate several hours or up to 3 days.
Wet fingers and gently ease away from the sides of the mould. Dip in hot water then invert onto a plate. Remove the mould and serve chilled with fruit.

    Bookmark   September 4, 2003 at 11:10PM
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cookingrvc

Many years ago, my Mom use to make something similar called 'Bavarian Cream'. I can still taste it.

Sue

    Bookmark   October 8, 2003 at 10:33PM
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Lisa_in_Germany

Ginger, what do you do with the sour cream?
Lisa

    Bookmark   October 9, 2003 at 1:44PM
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ginger_st_thomas

That wasn't clear, was it? You mix it in after you've combined the gelatin with the cream mixture, Lisa.

    Bookmark   October 9, 2003 at 5:06PM
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jrosema13_gmail_com

I make flat pans of traditional jello and cube it. Put the colored cubes in a mold and pour the cooled white (Russian) jello over it, chill and unmold. Looks like a stained glass window! I'm using yello, pink and orange cubes for Easter. Use a bit extra gelatin for molding purposes.

    Bookmark   April 21, 2011 at 12:03PM
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