Raspberry Romanoff Recipes

RASPBERRIES ROMANOFF

Steps:

• Choose the ripest red raspberries.
• Beat cream until stiff.
• Gradually add sugar and Kirsch.
• Lightly fold in the berries.
• Spoon into tall stemmed glasses and chill.

RASPBERRY ROMANOFF

Steps:

• Dissolve gelatin in boiling water.
• Add frozen raspberies and stir until berries separate and gelatin begins to thicken.
• Blend in sour cream.
• Pour into mold or glass serving bowl.
• Chil for 3 hours.

RASPBERRIES ROMANOFF

Steps:

• 1. Warm whipping cream and sugar in double boiler until lukewarm.
• 2. Soak gelatin in cold water for 5 minutes.
• 3. Add gelatin to cream mixture and continue to heat. When gelatin and sugar have completely dissolved, remove from heat and cool.
• 4. When mixture begins to thicken, stir in sour cream and vanilla. Beat entire mixture until smooth.
• 5. Pour into individual molds. Let set in refrigerator about 4 hours or until firm.
• 6. Unmold by lowering molds almost to rim in a bowl of lukewarm water for 10 seconds. Gently loosen sides of the gelatin with a paring knife.
• 7. Place each on individual dessert plates. Top with thawed raspberries and serve.

RUSSIAN BLUEBERRY AND RASPBERRY PUDDING

Steps:

• Preheat broiler.
• Divide the berries among 4 individual oven proof dishes.
• Top each with 1/4 of the yogurt (or mascarpone cheese) and sprinkle with 1 tablespoon of brown sugar.
• Broil for about 3 minutes or until the sugar melts and caramelizes on the top.
• Serve with a garnish of mint.