Wednesday, November 19, 2008

Russian Cream

Russian Cream

Heat 3 cups heavy whipping cream
1/2 cup brown sugar till dissolved

Empty 1 package 1 oz. gelatine in 1 cup boiling water. 
Cool until warm 

When warm mix with cream mixture

Cool until warm

Fold in 1/3 cup Sour Cream
3 tsp. vanilla
Blend well

Refrigerate up to 6 hours or over night. 

Serve with raspberries or chocolate sauce or whatever fruit your heart desires. 
Great for the Holidays!
Makes about ten 9 oz. cups

*Make sure there isn't any strong smells in your fridge. Tends to absorb them.

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