Russian Creme Recipes

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RUSSIAN CREAM



Russian Cream image

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

1 envelope unflavored gelatin
1/2 cup cold water
1 cup heavy whipping cream
3/4 cup sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1 package (10 ounces) frozen sweetened raspberries, thawed
Fresh raspberries and mint sprigs, optional

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 SOUR CREAM CAKE



Russian Sour Cream Cake image

This easy Russian cake is made with only 3 ingredients and then filled with a delicious cream made of sour cream, sugar, and lemon juice.

Provided by Oleshka

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 2h5m

Yield 10

Number Of Ingredients 7

3 eggs
1 cup white sugar
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 ¾ cups sour cream
1 cup white sugar
1 teaspoon lemon juice

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  • Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
  • Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
  • Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
  • Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 52.6 g, Cholesterol 73.5 mg, Fat 10.1 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 5.7 g, Sodium 42.6 mg, Sugar 40.2 g

EASY RUSSIAN MUSHROOM BAKE



Easy Russian Mushroom Bake image

Mushrooms baked with sour cream and cheese is one of our family favorites. This delicious vegetarian dish can be served alongside a salad as a complete meal.

Provided by Natalie Titanov

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 35m

Yield 4

Number Of Ingredients 6

4 tablespoons vegetable oil, divided
7 cups quartered button mushrooms
1 cup sour cream
1 onion, chopped
salt and ground black pepper to taste
1 ¼ cups shredded Gouda cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
  • Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
  • Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 9.9 g, Cholesterol 68.1 mg, Fat 36.4 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 16.3 g, Sodium 383.6 mg, Sugar 4.1 g

RUSSIAN CREAM



Russian Cream image

This makes an excellent dessert after a great meal. Just serve as individual molds or slice off a chunk from a large mold. Surround with fruit. You can't go wrong.

Provided by Bob Crouch

Categories     Dessert

Time 4h40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup whipping cream
3 tablespoons water
1 cup sugar
1 envelope plain gelatin
1 cup sour cream
1/2 teaspoon vanilla
papayas or blueberries (your choice, go for it)

Steps:

  • Mix together cream, sugar, and gelatin in a saucepan and heat gently until the gelatin is thoroughly dissolved.
  • Cool until slightly thickened.
  • Fold in sour cream and flavor with vanilla.
  • Whisk until mixture is quite smooth.
  • Pour mixture into a serving bowl or 3 cup metal mold.
  • If you want to make individual servings, pour into six small 1/2 cup individual molds.
  • Cover and chill until set, at least 4 hours.
  • Unmold by dipping container in hot water until edges being to melt.
  • Invert mold onto a serving dish and surround with fruit.

Nutrition Facts : Calories 344.8, Fat 22.2, SaturatedFat 13.6, Cholesterol 74.3, Sodium 48.6, Carbohydrate 35.6, Sugar 34.7, Protein 2.6

RUSSIAN CREME



Russian Creme image

This is a very festive-looking accompaniment to any holiday meal-and it's especially pretty with a Christmas buffet. I usually serve it on a cranberry-colored glass serving plate. We were first treated to Russian Creme by a "welcoming family" when we became members of our church. Since then, it's become a holiday tradition in our household.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10-12 servings.

Number Of Ingredients 10

CREME:
1 cup sugar
2-1/4 cups water
2 envelopes unflavored gelatin
1-1/2 cups sour cream
1-1/2 teaspoons vanilla extract
1-1/2 cups heavy whipping cream, whipped
TOPPING:
1 package (10 ounces) frozen raspberries
1 package (4-3/4 ounces) raspberry-flavored Danish Dessert

Steps:

  • Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in the sour cream and vanilla until smooth. Chill the mixture until slightly thickened (like unbeaten egg whites). Fold in whipped cream with wire whisk until well blended. Pour into greased 6-cup ring mold; chill until set. To make topping, drain raspberries, reserving juice. Prepare dessert mix, following package directions for pudding, using raspberry juice as part of liquid. Chill topping; fold in raspberries. To serve, turn molded cream onto glass serving plate (at least 1 in. larger than mold) Put the raspberry topping in a small bowl in center of mold. Guests serve themselves by taking a slice of creme pudding and spooning topping over it.

Nutrition Facts :

RUSSIAN CREME



Russian Creme image

This is mmm...mmm good. Very rich and creamy. The recipe originated at some fancy restaurant, but is a piece of cake to make.

Provided by Rob King

Categories     Dessert

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

3/4 cup sugar
1/2 cup water
1 (1/4 ounce) envelope unflavored gelatin
1 cup whipping cream
1 1/2 cups sour cream or 1 1/2 cups creme fraiche
1 teaspoon vanilla
sliced strawberry (garnish)
sliced blueberries (garnish)

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.

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Top Asked Questions

How do you make Russian cream?
Don't let the simplicity of this recipe fool you— Russian Cream is pure heaven. 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.
How do you serve your Russian Creme?
I usually serve it on a cranberry-colored glass serving plate. We were first treated to Russian Creme by a "welcoming family" when we became members of our church. Since then, it's become a holiday tradition in our household. Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in the sour cream and vanilla until smooth.
What is Russian cream dessert?
Russian cream is a dessert that is a mix between a custard and a pudding. It’s made similar to Panna cotta. Basically a gelatin cream dessert…the perfect berries and cream dessert. It just melts in your mouth with a smooth creamy texture with a simple vanilla flavor. Nothing crazy, just a delicious dessert.
How do you make sour cream and vanilla molds?
Fold in sour cream and flavor with vanilla. Whisk until mixture is quite smooth. Pour mixture into a serving bowl or 3 cup metal mold. If you want to make individual servings, pour into six small 1/2 cup individual molds.

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