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russian creme custard

(1 rating)
Recipe by
Baby Kato
Beautiful Shore Country, NB

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 for use in Culinary Quest. Please note: 2 - 4 hours Chill time not included in prep time.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 10 Min
method No-Cook or Other

Ingredients For russian creme custard

  • 1 1/2 c
    whipping cream
  • 3/4 c
  • 1/2 c
    cold water
  • 1 1/2 tsp
    unflavored gelatin
  • 8 oz
    carton dairy sour cream
  • 2 tsp
  • raspberry sauce
  • 1 c
    fresh raspberries or sliced strawberries
  • 1/3 c
  • 1 tsp
  • 1 tsp
    lemon juice

How To Make russian creme custard

  • 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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