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.
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.
Can we pause for a moment to admire the sour cream in all its wonder?
*Pause.*
Now.
Take a small saucepan…
Add the sugar…
and the gelatin…
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
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.
Chill for at least 4 hours.
When ready to serve, top with berries.
Related Recipes
This dessert is great for Valentine’s Day. Find more Valentine’s Day ideas right here.
Chocolate Covered Strawberry Cream Puffs
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Russian Cream
Description
Quick and easy (but elegant) dessert, perfect for spring and summer!
Ingredients
- 3/4 cup granulated sugar
- 1 packet unflavored gelatin
- 1/2 cup cold water
- 12 ounces sour cream (light is fine)
- 1 teaspoon vanilla extract*
- 1 cup heavy whipping cream
- Fresh berries
Instructions
- Whisk together the sugar and gelatin in a small saucepan and whisk in the cold water. Allow to stand for 5 minutes.
- While the mixture is standing, whisk the vanilla into the sour cream and set aside.
- 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
- *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!
Nutrition
- Serving Size: 8
Questions & Reviews
I have a neighbor that has been impressing people in the neighborhood with what I assume is this recipe, although she calls it Bavarian Cream. She refuses to share the recipe so I’m excited to have this recipe because we have tried finding a recipe by searching BArvarian, but nothing has come close. Also she sprinkles brown sugar on top with the berries…game changer!!!
Could you use this cream in a trifle recipe?
The gelatin might make it a little stiff–you might want to cut down on that. 🙂 But just personal preference.
Perfect dessert! I made this for Valentine’s Day and everyone in the family loved it! It was easy to make and the perfect not-too-heavy end to a dinner. I think it will be my new go-to dessert for company.
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!
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!
can you substitute greek yogart for the sour cream?
I’m almost positive you could, I’ve just never tried it. 🙂
Can you use splenda in place of the sugar?
You can always try it! I can’t say for sure, though, especially since you’re cooking it.
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.
I’m not sure why that’s happening, but you’re not the first person that has mentioned that–we’ll look into it for sure! 🙂
Could you substitute plain greek yogurt in place of the sour cream?
I bet you could, but I haven’t tried it! 🙂
Is this like panna cotta? I love panna cotta!
Very panna cotta-esque! 🙂
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!
I love your ramekins! Where did you get them, please?
Pier 1! 🙂
Did you buy the ramekins a while ago? I went to pick some up and couldn’t find any. LOVE THEM!
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!
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!
Modified from Taste of Home???? All these years…
Hahahahaha!!! I had it at a church party awhile back and this was seriously the second link when I googled it! That’s hilarious.
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
Kate Jones, liberating Russian Cream recipes since 2016…
lol! That’s awesome!
Beautiful photos. I love how much light you get in your shots. homeecathome.com
Am i misding something? What do you do with the heaving whipping cream?
You add it in right after the sugar/water/gelatin mixture is done boiling–super easy to miss. 🙂
Ok, let’s talk texture. Would you say it’s closer to pudding or flan?
More flan-ish. Does that help at all? Hahaha!
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!
It’s kind of like a custard or cheesecake with a slightly different texture, minus the drama. And no skin! 🙂
I love that I don’t have to bake this in a water bath! I’m excited to try it.
Sounds delicious! May I ask where you found the measuring spoons? I like that the writing is easy to see.
My husband got them for me a few years ago from Christmas–I believe he got them from Amazon. Maybe try searching amazon for magnetic measuring spoons?