Russian Creme Custard...Delightful creamy strawberry dessert.
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I was looking for a way to use up the strawberries I had left after making the Strawberry Cream Cheese Coffee Cake. I came across this recipe on Midwest Living. The name alone intrigued me. I've never heard of a Russian Creme Custard. My husband being of Russian decent was extremely happy that I was going to make it. I was happy that in this 90 degree weather I didn't have to turn the oven on. This was very easy to make. The recipe said it can be made with raspberries or strawberries. I had fresh berries but, you could also use frozen that are thawed and drained well. I got up in the morning , made the 2 components to the dessert and left them in the fridge until I was ready to put them together. I also halved this recipe because it's just the two of us. It worked out beautifully, I got 3 very nice portions, the full recipe makes 6. Russian Creme Custard would be well suited for cooler months as well as the summer. In the winter we tend to make very hearty meals, this would be the perfect dessert for after one of those meals. A little bit of light , creamy summertime sweetness to end a winter dinner. So what did my husband think of the dessert... "It's as good as the best strawberry ice cream out there." Russian Creme Custard, a light,cool ,creamy ,strawberry dessert that's easy to make and taste like summertime in a pretty glass. Enjoy!
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- 1 1/2 cups whipping cream
- 3/4 cup sugar
- 1/2 cup cold water
- 1 1/2 teaspoons unflavored gelatin
- 1 8 - ounce carton dairy sour cream
- 2 teaspoons vanilla
- Raspberry Sauce (recipe follows)
- 1 cup fresh raspberries or sliced strawberries
- In a small heavy saucepan, combine whipping cream and sugar. Cook and stir over medium heat until sugar dissolves. Remove from heat; set aside.
- In another small saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Stir gelatin mixture into whipping cream mixture; transfer to a medium bowl. Stir sour cream and vanilla into cream mixture; mix well.
- Cover and chill in the refrigerator for 30 to 45 minutes or till mixture thickens like the consistency of yogurt. (Or can place gelatin mixture in a bowl of ice water and chill about 25 to 30 minutes, stirring occasionally.)
- Layer cream mixture and Raspberry Sauce in each of 6 parfait, martini, or wine glasses, ending with Raspberry Sauce; swirl sauce into the cream with a thin metal spatula. Cover and chill in the refrigerator for at least 2 hours and up to 4 hours. Top with fresh raspberries just before serving. Makes 6 servings.
- 3 cups fresh or frozen raspberries or strawberries, thawed
- 1/3 cup sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- Place 1-1/2 cups raspberries in a blender or food processor. Cover and blend or process till berries are pureed. Press berries through a fine-mesh sieve; discard seeds. Repeat with 1-1/2 cups more berries. (You should have about 1 cup sieved puree.) In a small saucepan, stir together sugar and cornstarch. Add sieved berries and lemon juice. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature. Makes 1-1/4 cups.