Russian Cream

Welcome, readers in Russia! I’m happy so many of you Dollinks are reading these recipes! Today, I’m presenting an elegant but easy-to-make dessert that will be familiar to my Russian readers, but perhaps not so familiar to others. My step-mother was Russian; I think of her whenever I make this tasty dish.

Russian Cream:

¾ c. sugar

1 tbsp. unflavored gelatin

½ c. cold water

1 c. whipping cream, unwhipped

1-½ c. dairy sour cream

1 tsp. vanilla

1-½ c. sliced strawberries

2 tbsp. granulated sugar

2 tbsp. orange brandy

Combine sugar, gelatin and cold water in small saucepan, blending well. Allow gelatin to soften 3-to-5 min. Bring to a boil over medium heat, stirring constantly. Remove from heat, cooling 5 min. Gradually whisk in cream. Combine sour cream and vanilla in a medium bowl, gradually whisking in hot gelatin mixture until smooth. Spoon into dessert glasses. Cover and refrigerate at least 2 hr. until set. About 30 min. before serving, gently toss sliced strawberries with granulated sugar and orange brandy. Let stand at room temperature until sugar has completely dissolved and juices run. Cover and refrigerate. Serve Russian Cream with berry garnish. Serves 6.

Note: Partially frozen Russian Cream has the taste and texture of ice cream - delicious!