Russian Creme

Russian Creme

I love this dessert anytime of year.  Followiong the directions below will not result in a fast dessert, but it’s worth the wait.

If you leave out the gelatin, this becomes a sauce that you can pour over fruit, cakes and breads. You can just eat it plain. It’s that good.

3/4 cup sugar

1/2 cup water
1 (1/4 ounce) envelope unflavored gelatin
1 cup whipping cream
1 1/2 cups sour cream
1 teaspoon vanilla
sliced strawberry (garnish)
sliced blueberries (garnish)

Directions:

1 Combine sugar, water, and gelatin in small saucepan and blend well.
2 Let stand 4 to 5 minutes. (this is if you use the gelatin)
3 Place over medium heat and bring to boil, stirring constantly. (without the gelatin you only need to heat this until the sugar is dissolved.)
4 Remove from heat. (I usually let this cool enough so that it won’t cook the cream.)
5 Gradually blend in cream.
6 Combine sour cream and vanilla in medium bowl.
7 Gradually add hot sugar mixture, whisking constantly until smooth.
8 Pour into 6 or 8 wine glasses or desert dishes.
9 Cover and refrigerate 4 to 6 hours. (without the gelatin, you just need to chill the sauce.)
10 Garnish with sliced strawberries and blueberries