Russian Cream Dessert

We tried out this recipe from our most recent russia newsletter last night. It is simply divine! The cream is very rich so start with small portions and go for seconds if you want more.

"Similar to Italian panna cotta, this light yet indulgent Russian cream-served with a mixture of fresh blueberries, raspberries, strawberries, or currants that have been quickly sautéed to release their juice-is the perfect finale to any meal. Russian Cream can be chilled in decorative molds and unmolded onto serving plates. Or, the slightly cooled cream mixture can be divided among large wine goblets or margarita glasses and chilled. For a dazzling effect, spoon the sauce into the glasses and garnish with fresh mint sprigs.

Cooking Notes: If you are using frozen berries, thaw and drain off the watery juices before cooking them with the sugar. Do not be tempted to substitute yogurt for the sour cream. It reacts with the gelatin and makes the cream grainy.

Russian Cream (serves 6)
3/4 cup sugar
1 envelope gelatin
1/2 cup water
1 cup heavy cream
1 1/2 cups sour cream
1 teaspoon vanilla extract or other extract, such as orange or lemon Berry Sauce
5 to 6 cups fresh berries, cut in half or into quarters if large, or one 15- to 16-ounce bag frozen berries, thawed and drained
1/2 cup sugar, or to taste

To make the Russian cream, combine the sugar, gelatin, and water in a medium-sized non reactive saucepan, stir, and let stand for 2 minutes. Place the saucepan over medium heat and bring to a boil, stirring constantly until the gelatin dissolves.

Remove from the heat and gradually whisk in the heavy cream, sour cream, and vanilla. Pour into a heatproof serving bowl or into 6 individual heatproof serving dishes large enough to hold some berry sauce as well, and refrigerate for at least 8 hours, or until the cream has set.

To make the berry sauce, combine the berries and sugar in a large saucepan or skillet and place over high heat. Shake the pan or gently stir the berries until the sugar has melted and the berries just begin to give off their juices. Do not overcook; fresh berries should remain firm. Remove from the heat, cool slightly, and then transfer to a heatproof serving bowl.
Serve the Russian cream with the berry sauce."
Source: A YEAR OF RUSSIAN FEASTS By Sheilah Kaufman