Best Russian Creme Recipes

RUSSIAN RASPBERRY CREME

Steps:

• I small heavy saucepan, combine whipping cream and sugar. Stir over medium heat until sugar dissolves. Remove from heat, set aside.
• In another saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Stir over medium heat until gelatin dissolves. Add to whipping cream mixture, and place in medium bowl. Add vanilla and sour cream, mixing well.
• Cover and chill in the refrigerator for 30 to 45 minutes or until mixtures thickens. Meanwhile, make raspberry sauce.
• Place raspberries in food processor. Cover and blend until pureed. Press berries through a fine-mesh sieve. Discard seeds.
• Stir together sugar and cornstarch. Put puree, sugar, and lemon juice in saucepan. Cook and stir over medium heat until thickened and bubbly. Continue to stir 2 minutes more. Remove from heat. Cool to room temperature.
• Remove cream from fridge. Spoon about 1/4 cup into the bottom of each of 6 parfait, wine, or cordial glasses. Drizzle 2 tablespoons of raspberry sauce and add another 1/4 cup of cream mixture. Drizzle whatever sauce remains and swirl with a small metal spatula.
• Cover and chill in the refrigerator for at least 2 hours and up to 4. To serve, top with a fresh raspberry and fresh herbs.

RUSSIAN CREME

Steps:

• Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in the sour cream and vanilla until smooth. Chill the mixture until slightly thickened (like unbeaten egg whites). Fold in whipped cream with wire whisk until well blended. Pour into greased 6-cup ring mold; chill until set. To make topping, drain raspberries, reserving juice. Prepare dessert mix, following package directions for pudding, using raspberry juice as part of liquid. Chill topping; fold in raspberries. To serve, turn molded cream onto glass serving plate (at least 1 in. larger than mold) Put the raspberry topping in a small bowl in center of mold. Guests serve themselves by taking a slice of creme pudding and spooning topping over it.

RUSSIAN CREME

Steps:

• Combine sugar, water, and gelatin in small saucepan and blend well.
• Let stand 4 to 5 minutes.
• Place over medium heat and bring to boil, stirring constantly.
• Remove from heat.
• Gradually blend in cream.
• Combine creme fraiche and vanilla in medium bowl.
• Gradually add hot sugar mixture, whisking constantly until smooth.
• Pour into 6 or 8 wine glasses or desert dishes.
• Cover and refrigerate 4 to 6 hours.
• Garnish with sliced strawberries and blueberries.

RUSSIAN CREME CUSTARD

Steps:

• 1. In a small heavy saucepan, combine whipping cream and sugar. Cook and stir over medium heat until sugar dissolves. Remove from heat; set aside.
• 2. In another small saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Stir gelatin mixture into whipping cream mixture; transfer to a medium bowl. Stir sour cream and vanilla into cream mixture; mix well.
• 3. Cover and chill in the refrigerator for 30 to 45 minutes or till mixture thickens like the consistency of yogurt. (Or can place gelatin mixture in a bowl of ice water and chill about 25 to 30 minutes, stirring occasionally.)
• 4. 4.Layer cream mixture and Raspberry Sauce in each of 6 parfait, martini, or wine glasses, ending with Raspberry Sauce; swirl sauce into the cream with a thin metal spatula. Cover and chill in the refrigerator for at least 2 hours and up to 4 hours. Top with fresh raspberries just before serving.
• 5. Raspberry Sauce - Place 1-1/2 cups raspberries in a blender or food processor. Cover and blend or process till berries are pureed. Press berries through a fine-mesh sieve; discard seeds. Repeat with 1-1/2 cups more berries. (You should have about 1 cup sieved puree.)
• 6. In a small saucepan, stir together sugar and cornstarch. Add sieved berries and lemon juice. Cook and stir over medium heat till thickened and bubbly.
• 7. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature.

JODY'S RUSSIAN CREME

Steps:

• Heat untill lukewarm 1/2 pt (1 cup) sweet heavy cream + 3/4 cups of sugar. In cup pour 1/2 cup cold water over 1 pkg Knox gelatin. When dissolved combine with cream mixture. Continue heating through, but not boiling. Remove from heat. Cool. In blender add cooled mixture to 1/2 pt (1 cup) sour cream. Beat slightly. Add 1 tsp vanilla. Pour into molds, refrigerate over night til set. Serve plain or with syrup, or berries. I always double recipe.

RUSSIAN CREME CUSTARD - BUNNY'S WARM OVEN

Steps:

• In a small heavy saucepan, combine whipping cream and sugar. Cook and stir over medium heat until sugar dissolves. Remove from heat, set aside.
• In another small saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Stir gelatin mixture into whipping cream mixture, transfer to a medium bowl. Stir sour cream and vanilla into cream mixture; mix until well combined.
• Cover and chill in the refrigerator for 30 to 45 minutes until mixture thickens like the consistency of yogurt.
• Layer cream mixture and Strawberry Sauce in 6 parfait glasses , ending with Strawberry Sauce; swirl sauce into the cream with a thin metal spatula. Cover and chill in the refrigerator for at least 2 hours to 4 hours. Top with fresh strawberries to garnish
• Strawberry Sauce
• HowToSection Ingredients Array

RUSSIAN CREME HEART

Steps:

• In a 2-qt. saucepan, combine water, sugar and gelatin; let stand 1 minute. Cook and stir over medium-low heat until gelatin and sugar are completely dissolved; remove from the heat. Using a wire whisk, blend in sour cream, vanilla and food coloring if desired. Chill until slightly thickened, about 30 minutes. Blend in whipped topping. Pour into an oiled 8-cup heart-shaped mold. Chill until firm, at least 6 hours. Unmold onto a platter. Garnish with fruit if desired.

RUSSIAN CREME FRUIT TOPPING

Steps:

• Stir sugar and vanilla into sour cream until sugar is dissolved.