Russian Cream with Berries
User Reviews
4.5
Russian Cream with Berries
Description
Russian Cream with Berries begins by gently heating heavy cream, granulated sugar, and a pinch of salt until the sugar dissolves. Gelatin dissolved in boiling water is whisked in to enable setting. After cooling to room temperature, sour cream and pure vanilla extract are mixed in, resulting in a smooth, slightly tangy cream base. The mixture is then refrigerated for at least four hours to fully set into a pudding-like consistency. Served chilled in individual cups or a large bowl, it is garnished with fresh berries or pomegranate arils, adding a fruity contrast to the creamy dessert.
This dessert balances richness and light sweetness with the sour cream's tang. It is well-suited for serving as an elegant finish to a meal or for entertaining. Using regular sour cream enhances creaminess and texture, while the amount of gelatin affects firmness and can be adjusted. Proper cooling and stirring during refrigeration help ensure a uniform, smooth set dessert without lumps.
Ingredients
- 3 cups heavy whipping cream
- 1 ⅓ cups granulated sugar
- Pinch salt
- 1 tablespoon gelatin see note
- 1 cup water boiling
- 1 ½ cups sour cream see note
- 1 tablespoon vanilla extract pure
Instructions
- In a 4-quart saucepan, heat the cream, sugar and salt over medium heat until the sugar dissolves, stirring constantly, about 4-5 minutes. If it starts boiling, turn the heat down and simmer gently (I find the sugar usually dissolves before it starts to simmer). Remove from the heat and set aside.
- Dissolve the gelatin completely in the boiling water and whisk it into the warm cream mixture.
- Cool completely (you can speed this up by using an ice water bath or putting the mixture in the refrigerator, stirring every 15-30 minutes). Whisk the sour cream and vanilla into the cooled cream mixture until smooth.
- Spoon into individual serving cups (about a cup per serving - you can use ramekins or small bowls or glass cups or just leave it to chill in one large bowl), cover loosely with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Top with fresh berries and/or pomegranate arils and serve chilled.
Notes
- Use a full tablespoon of gelatin (or a full packet plus a bit extra if using packets) to achieve proper firmness.
- Regular sour cream is recommended for thickness and richness; avoid light or fat-free versions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 528kcal | 26% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 42g | 65% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 145mg | 48% |
| Sodium | 71mg | 3% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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