Russian Cream with Berries

Russian Cream. The first time I heard of this dessert, it sounded like an alcoholic beverage from a Bond movie. Turns out it is not even remotely alcoholic or overtly (or discretely) lascivious. It’s just rich and creamy and cool, unbelievably easy and perfect for all the spring and summer months we have ahead of us. One of my favorite things is that you can easily customize it–the basic recipe just uses vanilla, but you could easily add orange, lemon, lime, or coconut extract to mix things up.

Equipment-wise, you’re going to need 8 small ramekins or parfait dishes. Now is the perfect time to buy those adorable ramekins you’ve been eyeballing at Target or Pier 1. And if your significant other asks you why you need them, you can tell them it’s a James Bond thing and they just need to trust you in the matter of the ramekins.

Russian Cream with Berries from Our Best Bites

Ingredients-wise, you’ll need sour cream (light is fine), heavy whipping cream, vanilla extract (plus others if you want them), a packet of gelatin (or a scant tablespoon if you’re measuring it out), and granulated sugar.

Russian Cream with Berries from Our Best Bites

Can we pause for a moment to admire the sour cream in all its wonder?

Sour Cream

*Pause.*

Now.

Take a small saucepan…

Russian Cream with Berries from Our Best Bites

Add the sugar…

Russian Cream with Berries from Our Best Bites

and the gelatin…

Russian Cream with Berries from Our Best Bites

and whisk them together. Whisk in the cold water and allow to stand for 5 minutes.

While the mixture is standing, whisk the vanilla into the sour cream

Adding Vanilla to the Russian Cream

and set aside.

After the gelatin mixture has sat for 5 minutes, bring to a boil, stirring constantly. When boiling, remove from heat and whisk in cream. Very slowly whisk in the sour cream mixture, then distribute evenly among 6-8 ramekins.

Russian Cream with Berries from Our Best Bites

Chill for at least 4 hours.

Russian Cream with Berries from Our Best Bites

When ready to serve, top with berries.

Russian Cream with Berries from Our Best Bites

Russian Cream with Berries from Our Best Bites

Russian Cream
Serves 8
Quick and easy (but elegant) dessert, perfect for spring and summer!
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Ingredients
  1. 3/4 cup granulated sugar
  2. 1 packet unflavored gelatin
  3. 1/2 cup cold water
  4. 12 ounces sour cream (light is fine)
  5. 1 teaspoon vanilla extract*
  6. 1 cup heavy whipping cream
  7. Fresh berries
Instructions
  1. Whisk together the sugar and gelatin in a small saucepan and whisk in the cold water. Allow to stand for 5 minutes.
  2. While the mixture is standing, whisk the vanilla into the sour cream and set aside.
  3. When the gelatin mixture has sat for 5 minutes, bring to a boil, stirring constantly. When boiling, remove from heat and whisk in cream. Very slowly whisk in the sour cream mixture, then distribute evenly among 6-8 ramekins. Chill for at least 4 hours. When ready to serve, top with berries.
Notes
  1. *If you'd like to mix up the flavors a little, try reducing the vanilla to 1/2 teaspoon and then adding a teaspoon of your favorite extract--lemon, orange, coconut, and lime are all great choices!
Adapted from Taste of Home
Adapted from Taste of Home
Our Best Bites http://ourbestbites.com/
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33 comments

  1. Sounds delicious! May I ask where you found the measuring spoons? I like that the writing is easy to see.

  2. This looks amazing and I have never even heard of it before. Is the texture like pudding…does it get a “skin” on the top? Or is it like custard or mousse or what? Of course it must have quite a tang with all the sour cream. You come up with such intriguing recipes. Thanks!

  3. Oh my stinking heck! My parents owned a restaurant when I was a little kid and the chef made this and gave them the recipe but told them on pain of death to never share it till after he was dead. Like as in they never shared it with us until last Christmas until they were sure he was dead. I kid you not. And here you are sharing it with the whole world. Have you no shame??? Seriously this weirds me out lol!

      1. I have come to the conclusion that I’m happy you posted this…I realized I haven’t even made it since I got the recipe over a year ago because I always felt like I was prying the recipe out of someones cold dead hands. Highly liberating…thanks lol

  4. Oh, it is a Charlotte Russe without the Grand Marnier-soaked ladyfingers lining the trifle mold! My mom and I used to make that and I love love love it! This would be easier (and less alcoholic), of course!

  5. I have never heard of this, but you better believe I am making it now! Like as soon as I can get my hands on the ingredients! I bet almond flavoring would be pretty fantastic as well!

  6. Sounds delicious! On a side note, when I go to print your recipes the print button gives me a preview with the picture but then the print button from there opens my print program and I lose the image…any suggestions other than copy/paste it all to Word?…which I’ve done many times to attach an image to it but its annoying.

  7. I’m so tickled you posted this! Sometimes I panic when I can’t find what I copied from my mom’s 70’s “Sunset Magazine Family Favorites”. This has been a staple for Easter Sunday ever since mom first tried it way back then. For any who are curious, yes you can make this with fat free half and half, splenda and even fat free sour cream. That is my standard way since there are always diabetics at my table. I make it as they suggested back then in a bundt-shaped jello mold and always mound up strawberries and peaches in the center. Love that you did individual servings!

    1. Hi, I want to make this in a mold for our crafts Christmas party… I’ve had it this way and like the presentation with fruit on it. Do you have to coat the mold or what is your technique to invert it onto a serving platter and have it look perfect? Thanks for your help!

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