Jodys Russian Creme Recipes

RUSSIAN CREME

Steps:

• Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in the sour cream and vanilla until smooth. Chill the mixture until slightly thickened (like unbeaten egg whites). Fold in whipped cream with wire whisk until well blended. Pour into greased 6-cup ring mold; chill until set. To make topping, drain raspberries, reserving juice. Prepare dessert mix, following package directions for pudding, using raspberry juice as part of liquid. Chill topping; fold in raspberries. To serve, turn molded cream onto glass serving plate (at least 1 in. larger than mold) Put the raspberry topping in a small bowl in center of mold. Guests serve themselves by taking a slice of creme pudding and spooning topping over it.

RUSSIAN CREME

Steps:

• Combine sugar, water, and gelatin in small saucepan and blend well.
• Let stand 4 to 5 minutes.
• Place over medium heat and bring to boil, stirring constantly.
• Remove from heat.
• Gradually blend in cream.
• Combine creme fraiche and vanilla in medium bowl.
• Gradually add hot sugar mixture, whisking constantly until smooth.
• Pour into 6 or 8 wine glasses or desert dishes.
• Cover and refrigerate 4 to 6 hours.
• Garnish with sliced strawberries and blueberries.

RUSSIAN CREAM

Steps:

• Mix together cream, sugar, and gelatin in a saucepan and heat gently until the gelatin is thoroughly dissolved.
• Cool until slightly thickened.
• Fold in sour cream and flavor with vanilla.
• Whisk until mixture is quite smooth.
• Pour mixture into a serving bowl or 3 cup metal mold.
• If you want to make individual servings, pour into six small 1/2 cup individual molds.
• Cover and chill until set, at least 4 hours.
• Unmold by dipping container in hot water until edges being to melt.
• Invert mold onto a serving dish and surround with fruit.

JODY'S RUSSIAN CREME

Steps:

• Heat untill lukewarm 1/2 pt (1 cup) sweet heavy cream + 3/4 cups of sugar. In cup pour 1/2 cup cold water over 1 pkg Knox gelatin. When dissolved combine with cream mixture. Continue heating through, but not boiling. Remove from heat. Cool. In blender add cooled mixture to 1/2 pt (1 cup) sour cream. Beat slightly. Add 1 tsp vanilla. Pour into molds, refrigerate over night til set. Serve plain or with syrup, or berries. I always double recipe.