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Russian cream is my favorite dessert. I use almond flavoring instead of vanilla and put sliced sweetened strawberries on top. You need to use a thick commercial sour cream. One envelope of gelatine translates to 7.8 grams (0.25 ounces) for our European friends.

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badabingbarb June 24, 2009

This is my MOST REQUESTED RECIPE ever---every time I take it as my offering for a potluck buffet (pictured here with raspberry sauce and fresh fruit for a Mardi Gras luncheon) I am bombarded with requests. Never any leftovers! I make it exactly like this, except I do like a good splash of almond extract along with the vanilla. With the fruit and a crisp buttery cookie, this makes a superb dessert!

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La Dilettante February 22, 2012

I get my envelopes of Gelatin fom the UK and maybe they are not the same size as your ones in the USA? (no quantity in grams or oz was given in the recipe) Sadly this was no where like set, even though I cooked and cooled it thougherly before adding the sour cream and putting it in the fridge overnight... The taste was Ok, but the texture was a tiny bit gritty (something wrong with the gelatine?) and it was liquid like thick cream, so I'm so sorry that this didn't turn out as it should have. DH said he didn't really like it, and I gave it 3 stars instead of 2 simply because I think that there must be something wrong with my quantity of gelatine. I followed the directions to the letter and am glad that this recipe works better for you than it did for us. Trying something out is better than never tying anything, right? Thanks :)

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kiwidutch May 30, 2006
Russian Cream