RUSSIAN CREAM
What a pretty parfait! Layered with fresh raspberries, it's a summertime treat. I'm a veterinarian. My husband, Jim, and I share cooking duties for our family. -Barbara Ulrich, Newark Valley, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved. Remove from the heat; set aside. , In another saucepan, heat whipping cream and sugar over medium heat until sugar is dissolved and mixture is lukewarm. Remove from the heat; stir in gelatin mixture until completely dissolved. Cover and refrigerate until slightly thickened, about 30 minutes., Stir in sour cream and vanilla. In each of four parfait glasses, place a scant 1/4 cupful of cream mixture; top each with a rounded tablespoonful of raspberries. Repeat layers. Top each with scant 1/4 cup of cream mixture. , Cover and refrigerate for 3 hours or until set. Just before serving, garnish with fresh raspberries and mint if desired.
Nutrition Facts : Calories 544 calories, Fat 32g fat (20g saturated fat), Cholesterol 119mg cholesterol, Sodium 46mg sodium, Carbohydrate 60g carbohydrate (55g sugars, Fiber 3g fiber), Protein 5g protein.
RUSSIAN NAPOLEON CAKE (NAPOLYEON TORT)
Steps:
- Gather the ingredients.
- In a large bowl, beat together the butter and sugar together until creamy.
- Fold in the sour cream, stiffly beaten egg whites, vodka, and salt.
- Gently fold in the flour, a spoonful at a time, until the dough is soft and pliable. You might not need all of it.
- Wrap in plastic and chill for 1 to 2 hours to make it easier to roll out.
- When ready to bake, preheat the oven to 375 F and butter a baking sheet and dust with flour.
- Divide the pastry dough into 10 pieces. Roll out each portion of dough, one at a time, directly on the prepared baking sheet into a very thin 8-inch circle.
- Bake each circle of pastry until golden brown, about 6 to 10 minutes. If dough bubbles as it cooks, pierce with a fork.
- As each layer is cooked, remove from the sheet pan and set aside to cool on a wire rack. Repeat until all dough pieces have been baked.
- Gather the ingredients.
- Pour the milk into a large saucepan and heat, but do not boil.
- In a large bowl, beat together the egg yolks, egg white, and sugar until creamy.
- Add 6 tablespoons flour and mix well.
- Pour this mixture into the warm (but not scalding hot) saucepan of milk, stirring initially with a whisk until smooth and then with a wooden spoon, constantly over low heat until thick and creamy.
- Add the butter and vanilla and stir until smooth.
- Remove from the heat and set aside to cool. Stir frequently as the mixture cools.
- Place one layer of the cooked dough in the bottom of an 8-inch springform pan and cover evenly with a layer of cooled custard filling.
- Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 9th pastry layer.
- Crumble the 10th and final pastry and layer over the top of the torte. Refrigerate for 5 to 6 hours.
- When ready to serve, run a butter knife around the edges of the cake, remove the springform ring, and, using a cake lifter or two spatulas, carefully transfer to a serving platter.
- Use an electric knife to get nice, clean cuts and serve.
- Enjoy!
Nutrition Facts : Calories 772 kcal, Carbohydrate 84 g, Cholesterol 344 mg, Fiber 1 g, Protein 17 g, SaturatedFat 23 g, Sodium 179 mg, Sugar 64 g, Fat 41 g, ServingSize 1 Napoleon cake (9 servings), UnsaturatedFat 0 g
RUSSIAN CREAM DESSERT
Since it's always warm in the South, we like to eat light- especially in the summer. Don't let the simplicity of this recipe fool you- Russian Cream is pure heaven.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar and gelatin. Stir in water; let stand 5 minutes. Bring to a boil, stirring constantly. Remove from the heat; stir in whipping cream. , In a bowl, combine sour cream and vanilla. Add gradually to hot mixture; mix until smooth. Pour into a 4-cup bowl or mold. Cover and chill for 4 hours or overnight. Serve over fruit.
Nutrition Facts : Calories 306 calories, Fat 19g fat (12g saturated fat), Cholesterol 71mg cholesterol, Sodium 39mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
RUSSIAN CREME CUSTARD
Elegant Russian Creme Custard with Decadent Raspberry Sauce to Impress Even the Most Jaded Foodies. Luscious and smooth, this elegant dessert gets a swirl of crimson raspberry sauce that's pretty and great-tasting. Found at http://fashiontribes.typepad.com/main/2006/03/elegant_russian.html for use in Culinary Quest. Please...
Provided by Baby Kato
Categories Puddings
Time 40m
Number Of Ingredients 11
Steps:
- 1. In a small heavy saucepan, combine whipping cream and sugar. Cook and stir over medium heat until sugar dissolves. Remove from heat; set aside.
- 2. In another small saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Stir gelatin mixture into whipping cream mixture; transfer to a medium bowl. Stir sour cream and vanilla into cream mixture; mix well.
- 3. Cover and chill in the refrigerator for 30 to 45 minutes or till mixture thickens like the consistency of yogurt. (Or can place gelatin mixture in a bowl of ice water and chill about 25 to 30 minutes, stirring occasionally.)
- 4. 4.Layer cream mixture and Raspberry Sauce in each of 6 parfait, martini, or wine glasses, ending with Raspberry Sauce; swirl sauce into the cream with a thin metal spatula. Cover and chill in the refrigerator for at least 2 hours and up to 4 hours. Top with fresh raspberries just before serving.
- 5. Raspberry Sauce - Place 1-1/2 cups raspberries in a blender or food processor. Cover and blend or process till berries are pureed. Press berries through a fine-mesh sieve; discard seeds. Repeat with 1-1/2 cups more berries. (You should have about 1 cup sieved puree.)
- 6. In a small saucepan, stir together sugar and cornstarch. Add sieved berries and lemon juice. Cook and stir over medium heat till thickened and bubbly.
- 7. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature.
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