Russian Creme Heart Recipes

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RUSSIAN CREME HEART



Russian Creme Heart image

This rich dessert only looks complicated. "It's quite easy to prepare," assures Irene Lee of Lawton, North Dakota, who notes you can garnish the heart any way you like. (To lend extra brightness for a shower, our kitchen crafters suggest using food coloring that matches the bridal colors.)

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 14-16 servings.

Number Of Ingredients 8

2-3/4 cups cold water
1-1/2 cups sugar
2 envelopes unflavored gelatin
1-3/4 cups sour cream
1 tablespoon vanilla extract
8 to 10 drops yellow liquid food coloring, optional
1-3/4 cups whipped topping
Assorted fruit, optional

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.

Nutrition Facts :

SALTED CARAMEL BAILEYS WHITE RUSSIAN



Salted Caramel Baileys White Russian image

Salted Caramel Baileys White Russian is a delicious cocktail made with salted caramel sauce, sea salt, vodka, coffee liqueur, half 'n' half and Bailey's Salted Caramel served on ice.

Provided by Amber

Categories     Drink

Time 3m

Yield 1

Number Of Ingredients 8

1 part vodka
1 part coffee liqueur
1 part Bailey's Salted Caramel Irish cream
1 part half and half
salted caramel sauce
sea salt
ice
caramel candy garnish (optional)

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



CREAM HORNS image

Buttery and flaky cream horns ( Russian trubochki) filled with the sensational, flavorful cream cheese filling.This amazing dessert is on the must-try list.

Provided by Chefjar

Categories     Desserts

Time 45m

Yield 8

Number Of Ingredients 8

Pastry puff sheet ( thawed)- 500 gm or 1 sheet
CREAM CHEESE FILLING
Cream cheese ( softened at room temperature)- 4 ounces (115 grams)
Whipping cream*- 1 cup
Confectioners (powdered or icing) sugar-1 cup plus extra for dusting
Lemon zest( grated)- 1/2 tsp
Vanilla extract- 1 tsp
Roasted crushed almonds- 2 tbsp

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.

Nutrition Facts : ServingSize 1 serving, Calories 253 calories, Sugar 6.9g, Sodium 104mg, Fat 18g, SaturatedFat 6.2g, TransFat 0g, Carbohydrate 21g, Fiber 0.5g, Protein 2.9g, Cholesterol 7.3mg

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