This makes an excellent dessert after a great meal. Just serve as individual molds or slice off a chunk from a large mold. Surround with fruit. You can't go wrong.
- Mix together cream, sugar, and gelatin in a saucepan and heat gently until the gelatin is thoroughly dissolved.
- Cool until slightly thickened.
- Fold in sour cream and flavor with vanilla.
- Whisk until mixture is quite smooth.
- Pour mixture into a serving bowl or 3 cup metal mold.
- If you want to make individual servings, pour into six small 1/2 cup individual molds.
- Cover and chill until set, at least 4 hours.
- Unmold by dipping container in hot water until edges being to melt.
- Invert mold onto a serving dish and surround with fruit.
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.
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!
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 :)