RUSSIAN CREAM DESSERT

Russian Cream dessert is softer, sweeter and creamier than Panna Cotta. Russian Cream is a mix between a custard and a pudding. It’s rich and creamy and unbelievably easy, and perfect for the spring and summer months. This Russian cream is luscious and so yummy. Honestly, the best desserts are easy and simple.

WHAT IS RUSSIAN CREAM?

Russian cream is a dessert that is a mix between a custard and a pudding. Its similar to Panna Cotta. Basically, it is a gelatin cream dessert that is perfect with berries. There are no fancy ingredients and all I can tell you is that its a delicious dessert.

It has a creamy texture that melts in your mouth. This is something my mother made growing up on special occasions. She added a home-made raspberry sauce and served with fresh raspberries as a garnish. Russian cream is one of my favorite desserts. Plus, this is another no-bake dessert which is great for the hot summers we have in New England.

Russian cream needs to be refrigerated overnight so it can set. You can either put it in one dish or smaller individual ramekins. It is such an elegant dessert that is sure to impress all your guests at your next dinner party.

This dessert would perfect to serve at your Memorial Day picnic of your Fourth of July barbecue. Another perfect dessert for Memorial Day or July 4th is my Strawberry Cream Pie. Just add some fresh blueberries. Russian Cream is the perfect way to end a delicious meal.

INGREDIENTS NEEDED

• 1/2 Cup Water
• 1 1/2 Tbsp Unflavored Gelatin
• 1 1/4 Cup Sugar
• 3 Cups Heavy Cream
• 2 Tbsp Vanilla
• 2 Cups Sour Cream (room temperature)

INGREDIENTS NEEDED FOR HOME-MADE RASPBERRY SAUCE

• 4 Containers of Organic Rasberries. (3 packages needed for the sauce. 2 packages are needed for a garnish.
• 1 Lemon Squeezed
• 1/2 Cup Granulated Sugar

INSTRUCTIONS FOR MAKING GLUTEN-FREE RUSSIAN CREAM

• In a medium saucepan, combine water, gelatin and sugar together. Bring to a boil over medium-high heat, stirring constantly with a rubber spatula.
• Remove from the heat and add the heavy cream and vanilla.
• Simmer uncovered for about 10 minutes over medium-low heat, stirring frequently.
• Remove from the heat and add the sour cream-whisking until the sour cream has fully blended.
• Transfer to a container and let set overnight. I either use individual ramekins, dessert glasses or one large souffle dish.
• Make sure you cover with saran wrap and let that sit on the the cream mixture. This helps prevent a film on the Russian Cream dessert.
• About 2-3 hours before serving, whisk the cream mixture until its soft and smooth.
• Add your favorite berries and enjoy. I normally do a layer of Russian Cream, followed by fresh raspberries and home-made Raspberry sauce.

INSTRUCTIONS FOR HOME-MADE RASPBERRY SAUCE

• Take 2 packages organic Raspberries and add them to a pan with the sugar and lemon juice and cook over medium heat.
• As soon as the Raspberries start to release their juices, smash them with a wooden spoon or potato masher.
• Let the sauce continue to cook and start to boil at medium heat for at least 20-30 minutes. This time can vary depending on your stove-top. You are looking for this to really thicken up. The longer it cooks, the thicker the sauce will get. (If you find that it is too thick-you can add a little water to thin it out.)
• When the sauce is thickened to your liking- remove from the heat and pour into a food processor. Blend until smooth.
• Strain the sauce through a fine mesh sieve and allow to fully cool.
• I do recommend making this the day before you serve.

RUSSIAN CREAM DESSERT

★★★★★

5 from 1 reviews

Russian Cream dessert is softer, sweeter and creamier than Panna Cotta. Russian Cream is a mix between a custard and a pudding. It’s rich and creamy, unbelievably easy, and perfect for spring and summer months. This Russian cream is luscious and so yummy. Honestly, the best desserts are easy and simple.

• Author: Gluten Free From Home
• Prep Time: 20 Minutes
• Total Time: 12 Hours, 20 Minutes
• Yield: 6 1x
• Category: Desserts
• Method: No Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1/2 Cup Water
• 1 1/2 Tbsp Unflavored Gelatin (make sure you get a brand that is gluten-free)
• 1 1/4 Cup Sugar
• 3 Cups Heavy Cream
• 2 Tbsp Vanilla
• 2 Cups Sour Cream (room temperature)

INGREDIENTS NEEDED FOR HOME-MADE RASPBERRY SAUCE

• 4 Containers of Organic Raspberries. (2 packages needed for the sauce-2 packages are needed for a garnish.
• 1 Lemon Squeezed
• 1/2 Cup Granulated Sugar
• Mint needed for a garnish

Instructions

INSTRUCTION FOR THE RUSSIAN CREAM-

• In a medium saucepan, combine water, gelatin and sugar together. Bring to a boil over medium-high heat, stirring constantly with a rubber spatula.
• Remove from the heat and add the heavy cream and vanilla.
• Simmer uncovered for about 10 minutes over medium-low heat, stirring frequently.
• Remove from the heat and add the sour cream-whisking until the sour cream has fully blended.
• Transfer to a container and let set overnight. I either use individual ramekins, dessert glasses or one large souffle dish.
• Make sure you cover with Saran Wrap and let that sit on the the cream mixture. This helps prevent a film on the Russian Cream dessert.
• About 2-3 hours before serving, whisk the cream mixture until its soft and smooth.
• Add your favorite berries and enjoy. I normally do a layer of Russian Cream, followed by fresh Raspberries and home-made Raspberry sauce.

INSTRUCTIONS FOR RASPBERRY SAUCE-

• Take 2 packages organic Raspberries and add them to a pan with the sugar and lemon juice and cook over medium heat.
• As soon as the Raspberries start to release their juices, smash them with a wooden spoon or potato masher.
• Let the sauce continue to cook and start to boil at medium heat for at least 20-30 minutes. This time can vary depending on your stove-top. You are looking for this to really thicken up. The longer it cooks, the thicker the sauce will get. (If you find that it is too thick-you can add a little water to thin it out.)
• When the sauce is thickened to your liking- remove from the heat and pour into a food processor. Blend until smooth.
• Strain the sauce through a fine mesh sieve and allow to fully cool.
• I do recommend making this the day before you serve.

Notes

For assembling Russian Cream Dessert-I add a layer of the Russian Cream, then add a spoonful of Raspberry sauce and 4 Raspberries.  Keep repeating so that you get multiple layers of Russian Cream and Raspberry sauce with fresh Raspberries.  Top it off with a sprig of mint.

Keywords: Russian Cream Dessert, Gluten-Free, Summer, Dessert, Raspberries

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