Russian Creme Custard Recipes

RUSSIAN CREAM

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.

RUSSIAN CREME CUSTARD

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.

RUSSIAN BERRY CUSTARD (KISSEL)

Steps:

• Place the berries and 4 cups of the water in a medium size saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and cook until the cranberries pop open or the strawberries or raspberries get somewhat mushy, 10 to 15 minutes.
• Allow to cool slightly, then with the back of a spoon, press the berries through a fine-mesh sieve set over a bowl. Be sure to extract as much juice as possible.
• Return the sieved berries and liquid to the saucepan. Add the sugar and bring to a boil, stirring over medium heat. Reduce the heat to low and simmer until the sugar is completely dissolved, 2 to 3 minutes.
• In a small bowl, dilute the potato starch with the remaining 1 cup water, stirring carefully until there are no lumps. Whisk the mixture into the simmering berry mixture and bring to a boil, stirring vigorously until the mixture thickens.
• Remove from the heat and cool, stirring from time to time. Spoon into serving glasses or bowls and refrigerate.

RUSSIAN RASPBERRY CREME

Steps:

• I small heavy saucepan, combine whipping cream and sugar. Stir over medium heat until sugar dissolves. Remove from heat, set aside.
• In another saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Stir over medium heat until gelatin dissolves. Add to whipping cream mixture, and place in medium bowl. Add vanilla and sour cream, mixing well.
• Cover and chill in the refrigerator for 30 to 45 minutes or until mixtures thickens. Meanwhile, make raspberry sauce.
• Place raspberries in food processor. Cover and blend until pureed. Press berries through a fine-mesh sieve. Discard seeds.
• Stir together sugar and cornstarch. Put puree, sugar, and lemon juice in saucepan. Cook and stir over medium heat until thickened and bubbly. Continue to stir 2 minutes more. Remove from heat. Cool to room temperature.
• Remove cream from fridge. Spoon about 1/4 cup into the bottom of each of 6 parfait, wine, or cordial glasses. Drizzle 2 tablespoons of raspberry sauce and add another 1/4 cup of cream mixture. Drizzle whatever sauce remains and swirl with a small metal spatula.
• Cover and chill in the refrigerator for at least 2 hours and up to 4. To serve, top with a fresh raspberry and fresh herbs.

RUSSIAN CREME

Steps:

• Combine sugar, water, and gelatin in small saucepan and blend well.
• Let stand 4 to 5 minutes.
• Place over medium heat and bring to boil, stirring constantly.
• Remove from heat.
• Gradually blend in cream.
• Combine creme fraiche and vanilla in medium bowl.
• Gradually add hot sugar mixture, whisking constantly until smooth.
• Pour into 6 or 8 wine glasses or desert dishes.
• Cover and refrigerate 4 to 6 hours.
• Garnish with sliced strawberries and blueberries.