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Russian Cream Recipe
|Sugar||3⁄4 Cup (12 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||1⁄2 Cup (8 tbs)|
|Whipping cream/Half-and-half/light cream||1 Cup (16 tbs)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 2188 Calories from Fat 1316
% Daily Value*
Total Fat 148 g227.3%
Saturated Fat 92.7 g463.7%
Trans Fat 0 g
Cholesterol 510.8 mg
Sodium 372.6 mg15.5%
Total Carbohydrates 180 g59.9%
Dietary Fiber 0.96 g3.8%
Sugars 178.2 g
Protein 20 g40.6%
Vitamin A 39.9% Vitamin C 52.2%
Calcium 53% Iron 5.4%
*Based on a 2000 Calorie diet
Stir in water; let stand for about 5 minutes to soften gelatin.
Then bring to a rolling boil over high heat, stirring constantly.
Remove from heat and stir in whipping cream.
In a bowl, mix sour cream with vanilla, then gradually whisk in hot sugar mixture.
To make individual desserts, pour cream equally into 8 small serving dishes or 8 ( 1/2-cup) metal molds.
Or pour mixture into a 4-cup metal mold.
Cover and refrigerate until set, at least 4 hours or until next day.
Serve cream in bowls, or unmold onto a serving plate or individual plates.
To unmold, dip container up to rim in hot-to-touch tap water until edges of cream just begin to liquefy; it takes only a few seconds.
Quickly dry mold and invert it onto a serving dish (or dishes).
The cream will slowly slip free; if it's stubborn, return it briefly to hot water bath.
If you unmold dessert before serving time, return it to refrigerator until surface has firmed, then cover lightly.
Accompany cream with strawberries and cookies, if desired.
Eat with a spoon, or mound cream onto cookies and top each bite with a berry.