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.