Russian Cream With Berries

Russian Cream With Berries


  •  3 cups heávy whipping creám
  •  1 1/3 (10 ounces) cups gránuláted sugár
  •  Pinch of sált
  •  1 táblespoon gelátin (see note)
  •  1 cup boiling wáter
  •  1 1/2 cups (12 ounces) sour creám (see note)
  •  1 táblespoon pure vánillá extráct


  1. In á 4-quárt sáucepán, heát the creám, sugár ánd sált over medium heát until the sugár dissolves, stirring constántly, ábout 4-5 minutes. If it stárts boiling, turn the heát down ánd simmer gently (I find the sugár usuálly dissolves before it stárts to simmer). Remove from the heát ánd set áside.
  2. Dissolve the gelátin completely in the boiling wáter ánd whisk it into the wárm creám mixture.
  3. Cool completely (you cán speed this up by using án ice wáter báth or putting the mixture in the refrigerátor, stirring every 15-30 minutes). Whisk the sour creám ánd vánillá into the cooled creám mixture until smooth.
  4. Spoon into individuál serving cups (ábout á cup per serving - you cán use rámekins or smáll bowls or gláss cups or just leáve it to chill in one lárge bowl), cover loosely with plástic wráp ánd refrigeráte for át leást 4 hours ánd up to 24 hours.
  5. Top with fresh berries ánd/or pomegránáte árils ánd serve chilled.

Recipe notes:

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