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Russian Cream (D, TNT)
Source: Bon Appetit magazine more than 20 years ago
Serves: 10-12

1 cup plus 3 tablespoons whipping cream (I use 1 carton shamenet amida)
1/2 cup sugar (I used a little less)
1 envelope plain gelatin
1/2 pint of sour cream (I had only 1/4 pint sour cream and completed with gvinah levana)
1 teaspoon vanilla

In a medium saucepan, mix together the cream, sugar and gelatin. Heat gently over medium heat until the gelatin is thoroughly dissolved (5 to 10 minutes).

Remove from heat and cool until slightly thickened (another 5 to 10 minutes), then fold in the sour cream and vanilla. Whisk all ingredients until smooth, then pour into a three-cup decorative mold.

Chill in the refrigerator at least three hours, until set.

To unmold the cream, dip the mold to within a 1/2" of the rim in a bowl of very hot water. When the edges just begin to get soft, remove the mold from the water and dry it off with a towel. Invert a serving platter over the top of the mold; holding the mold and platter together firmly, quickly turn the platter right side up, giving it a little shake or two to help release the cream. If it does not release, gently run a sharp knife around the edges of the cream and try again.

Poster's Notes:
I guess American members can use low fat ricotta for the gvinah levana. I served a few blackberries on each slice.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A