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.

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.

Sue