Zutaten für Russian Cream
- Whipping Cream
- Water
- 1/2 cup granulated sugar
- Plain Gelatin
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- Strawberries
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Zubereitung von Russian Cream
- In a medium saucepan, gently heat 2 cups heavy cream, 1/2 cup granulated sugar, and 2 envelopes (1/4 ounce each) of unflavored gelatin until the gelatin is completely dissolved. Stir constantly to prevent scorching.
- Remove from heat and let cool until the mixture begins to thicken slightly, about 15-20 minutes. Stir occasionally.
- Gently fold in 1 cup sour cream and 1 teaspoon pure vanilla extract until just combined. Be careful not to overmix.
- Whisk the mixture until smooth and creamy. A few lumps are okay; don’t over-whisk.
- Pour the mixture into a 3-cup metal mold or individual 1/2-cup ramekins. If using ramekins, fill them about 2/3 full.
- Cover and refrigerate for at least 4 hours, or preferably overnight, until the Russian Cream is fully set.
- To unmold, briefly dip the mold or ramekins in hot water for a few seconds to loosen the edges. Carefully invert onto a serving plate.
- Garnish with fresh berries, fruits, or whipped cream for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
138g
Fat
67g
Carbs
11g
