Russian Creme Heart Recipes

RUSSIAN CREME HEART

Steps:

• In a 2-qt. saucepan, combine water, sugar and gelatin; let stand 1 minute. Cook and stir over medium-low heat until gelatin and sugar are completely dissolved; remove from the heat. Using a wire whisk, blend in sour cream, vanilla and food coloring if desired. Chill until slightly thickened, about 30 minutes. Blend in whipped topping. Pour into an oiled 8-cup heart-shaped mold. Chill until firm, at least 6 hours. Unmold onto a platter. Garnish with fruit if desired.

SALTED CARAMEL BAILEYS WHITE RUSSIAN

Steps:

• Drizzle salted caramel sauce in lowball glass.
• Fill with ice.
• Add a pinch of sea salt.
• Add shot of vodka.
• Add shot of coffee liqueur.
• Add shot of Bailey's.
• Top with shot of half and half.
• Stir.
• Garnish with a caramel candy.

CREAM HORNS

Steps:

• Preheat oven to 400 F / 200 C. Place the rack in the center of the oven.
• On a clean, slightly dusted flat surface, unfold 1 thawed puff pastry sheet. Place it on the surface. Dust the rolling pin with some flour.
• Using a pastry cutter, make 22 strips. Roll each strip lengthwise so that it doubles in length.
• Start at the end of a mould, wrap the dough around the mould in a spiral manner.
• Lightly press along with your fingers all the wrapped edges to seal them.
• Repeat the same with the remaining cream horns moulds.
• Place the wrapped moulds on a parchment lined baking sheet. Bake for 12 min or until golden brown. I baked them in batches of 11.
• Remove the horns from oven. Allow to cool for 10 minutes on the baking sheet. Remove the moulds and transfer the horns to a large plate.
• In a bowl of your electrical mixer, beat whipping cream with icing sugar until just the cream reaches stiff peaks. Add in cream cheese, vanilla and lemon zest. Beat 20-30 seconds.
• Fill the pastry bag ( with 2D tip) with filling & pipe it into each cream horn.
• Roast 2 tbsp crushed almonds. Allow to completely cool.
• Top each cream horn with some roasted crushed almonds.
• Dust with icing sugar.