Russian Cream and Raspberries

Make the cream and refrigerate to firm up the texture.  Serve with frozen raspberries that have been thawed,  and be sure to include some of the juice that develops as the berries thaw.  The subtle sweetness of the cream is a perfect foil for the tartness of the berries.

• 1 pint (2 cups) whipping cream
• 1 pint (2 cups) sour cream
• 1-3/4 Cups sugar
• 2 teaspoons vanilla
• 3 envelopes unflavored Knox gelatin (OR see vegetarian option below)
• 3/4 Cup water
• 20 oz. Frozen raspberries, thawed in refrigerator and served on the side in juice that may result during thaw

Do not whip cream but combine whipping cream, sour cream, sugar and vanilla in mixing bowl and beat on low speed until sugar is dissolved.

Sprinkle dry gelatin over water in microwave safe bowl.  Allow to stand for 2 minutes until the gelatin becomes grainy. Heat on high in microwave for 40 seconds, stir and then allow to cool for 2 minutes more, should become a golden clear color.

Using mix master on low speed, pour the cooled gelatin liquid into the cream mixture, continuously mixing throughout.  Pour the cream into a pan and refrigerate until firm.  (If left overnight, cover with plastic wrap to avoid picking up other odors from the refrigerator.)

Serve with the thawed berries and juice.

 VEGETARIANS – The Russian Cream can be made without gelatin; it only changes the texture and does not affect the taste.  Prepare as directed, but mix the liquid approximately 3-5 minutes longer to almost but not quite whip the cream.  Refrigerate in the bowl you mixed it in.  After two hours, you can serve it like this:  Scoop up a large “cloud” of the cream and place in a dessert bowl or wine glass.  Top with the raspberries and juice.  Your Russian cream will be more like mousse or a light pudding.  The original is firm, with a texture similar to soft tofu, and can be eaten with a fork.  Yours requires a spoon.

Recipe from the Prudential Insurance Company Kitchens*, adapted for microwave in 2009 by Carlyn Chatfield

 

*In the 1950’s at least, the Prudential Insurance Company provided lunch for their employees; chefs from the New York office flew in from time to time to instruct new kitchen employees in their standard recipes, and they made the recipes available to their employees.  My mom,  Diane Foshee, worked at Prudential from the time she graduated from high school until she was expecting her first child (me).  In those days, women who began showing the signs of pregnancy were not allowed to work in an office.