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.


  • 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)


  • 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



  • 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.


  • 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.


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