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Russian Cream With Raspberry Coulis

Russian Cream With Raspberry Coulis

Quantity

8

servings
Prep time

30

minutes
Cooking time

10

minutes
Wait Time

6

minutes
Total time

6

hours 

46

minutes

Ingredients

  • 1.5 C sugar

  • 2 envelopes unflavored gelatin

  • 1 C water

  • 2 C heavy cream

  • 3 C sour cream

  • 2 tsp vanilla extract

  • Seasonal fresh berries

  • Raspberry Coulis (makes about 1.5 cups)
  • 1 pint fresh raspberries

  • 1/2 cup sugar

  • 2 Tbs water

Directions

  • In a medium sauce pan, blend together sugar and gelatin. Add water and mix well then let sit for 5 minutes. Over medium to medium high heat, bring to a full rolling boil, stirring often. Remove from heat and add heavy cream.
  • In a separate bowl, mix sour cream and vanilla, then gradually beat in the cream mixture. Pour into a glass serving dish or portion into individual glass serving vessels. Place in the refrigerator and let chill for at least 6 hours or until firm.
  • While chilling, make the raspberry coulis. Heat the sugar and water in the small saucepan until the sugar crystals dissolve. Place the berries and sugar mixture in a blender and blend until smooth. Refrigerate until ready to use.
  • Top with raspberry coulis and seasonal fresh berries and enjoy!

Notes

  • This recipe isn’t a Catering by Design original, but it is one of my favorites.  My mom made this for us when we were growing up for our Easter dessert.  I don’t know where the recipe came from, but I believe she got this from my aunt.  It soon became my request for dessert on my birthday in place of a birthday cake.  Don’t let the addition of sour cream dissuade you from trying this recipe.  It is truly wonderful, creamy and refreshing.   Enjoy!  Ingrid
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