Russian Raspberry Creme Food

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RUSSIAN CREAM



Russian Cream image

What a pretty parfait! Layered with fresh raspberries, it's a summertime treat. I'm a veterinarian. My husband, Jim, and I share cooking duties for our family. -Barbara Ulrich, Newark Valley, New York

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 envelope unflavored gelatin
1/2 cup cold water
1 cup heavy whipping cream
3/4 cup sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1 package (10 ounces) frozen sweetened raspberries, thawed
Fresh raspberries and mint sprigs, optional

Steps:

  • In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved. Remove from the heat; set aside. , In another saucepan, heat whipping cream and sugar over medium heat until sugar is dissolved and mixture is lukewarm. Remove from the heat; stir in gelatin mixture until completely dissolved. Cover and refrigerate until slightly thickened, about 30 minutes., Stir in sour cream and vanilla. In each of four parfait glasses, place a scant 1/4 cupful of cream mixture; top each with a rounded tablespoonful of raspberries. Repeat layers. Top each with scant 1/4 cup of cream mixture. , Cover and refrigerate for 3 hours or until set. Just before serving, garnish with fresh raspberries and mint if desired.

Nutrition Facts : Calories 544 calories, Fat 32g fat (20g saturated fat), Cholesterol 119mg cholesterol, Sodium 46mg sodium, Carbohydrate 60g carbohydrate (55g sugars, Fiber 3g fiber), Protein 5g protein.

RUSSIAN CREAM DESSERT



Russian Cream Dessert image

Since it's always warm in the South, we like to eat light- especially in the summer. Don't let the simplicity of this recipe fool you- Russian Cream is pure heaven.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3/4 cup sugar
1 envelope (1 tablespoon) unflavored gelatin
1/2 cup cold water
1 cup heavy whipping cream
1-1/2 cups sour cream
1 teaspoon vanilla extract
4 to 5 cups fresh fruit (bite-size pieces)

Steps:

  • In a saucepan, combine sugar and gelatin. Stir in water; let stand 5 minutes. Bring to a boil, stirring constantly. Remove from the heat; stir in whipping cream. , In a bowl, combine sour cream and vanilla. Add gradually to hot mixture; mix until smooth. Pour into a 4-cup bowl or mold. Cover and chill for 4 hours or overnight. Serve over fruit.

Nutrition Facts : Calories 306 calories, Fat 19g fat (12g saturated fat), Cholesterol 71mg cholesterol, Sodium 39mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY CREME BRULEE



Raspberry Creme Brulee image

Provided by Ina Garten

Categories     dessert

Time 3h

Yield 6 servings

Number Of Ingredients 8

1 extra - large egg
4 extra - large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon cardamom
2 tablespoons framboise liqueur
1 teaspoon pure vanilla extract
1/2 pint fresh raspberries

Steps:

  • Preheat the oven to 300 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. Add the cardamom and mix well. With the mixer on low speed, slowly add the cream to the eggs. Add the framboise and vanilla. Distribute the raspberries among 6 (6 to 8 - ounce) ramekins and then pour the custard mixture into the ramekins until they're almost full. (I use a large glass measuring cup for easy pouring.)
  • Place the ramekins on a sheet pan and carefully pour hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are just set when gently shaken. Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold.
  • To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
  • 284784Recipe courtesy Ina Garten .

RUSSIAN CREME



Russian Creme image

This is mmm...mmm good. Very rich and creamy. The recipe originated at some fancy restaurant, but is a piece of cake to make.

Provided by Rob King

Categories     Dessert

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

3/4 cup sugar
1/2 cup water
1 (1/4 ounce) envelope unflavored gelatin
1 cup whipping cream
1 1/2 cups sour cream or 1 1/2 cups creme fraiche
1 teaspoon vanilla
sliced strawberry (garnish)
sliced blueberries (garnish)

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 CREAM



Russian Cream image

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.

Provided by Bob Crouch

Categories     Dessert

Time 4h40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup whipping cream
3 tablespoons water
1 cup sugar
1 envelope plain gelatin
1 cup sour cream
1/2 teaspoon vanilla
papayas or blueberries (your choice, go for it)

Steps:

  • 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.

Nutrition Facts : Calories 344.8, Fat 22.2, SaturatedFat 13.6, Cholesterol 74.3, Sodium 48.6, Carbohydrate 35.6, Sugar 34.7, Protein 2.6

CRUSHED RASPBERRY CREAMS



Crushed raspberry creams image

Barney Desmazery's tasty berry dessert is both creamy and low in fat - no cooking needed

Provided by Barney Desmazery

Categories     Dessert, Dinner, Lunch, Treat

Time 15m

Number Of Ingredients 5

50g golden caster sugar
2 x 125g/4.5oz punnets raspberries
200g tub half-fat crème fraîche
150g tub Total 0% Greek yogurt
3 meringues shells, either bought or homemade, broken into large pieces

Steps:

  • In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
  • Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.

Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.23 milligram of sodium

RUSSIAN RASPBERRY CREME



Russian Raspberry Creme image

All you need is a bite of this decadent custard with crimson raspberry sauce. Chill time is 21/2 hours.

Provided by ladyroseofrohan

Categories     Gelatin

Time 5h35m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups whipping cream
3/4 cup sugar
1/2 cup cold water
1 1/2 teaspoons unflavored gelatin
8 ounces sour cream
2 teaspoons vanilla
1 cup fresh raspberry
3 cups fresh raspberries (or strawberries)
1/3 cup sugar
1 teaspoon cornstarch
1 teaspoon lemon juice

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.

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