Russian Cream with Berries

• Gluten free

• Baking & Spices

  • 1 1/3 (10 ounces cups Granulated sugar
  • 1 Pinch Salt
  • 1 tbsp Vanilla extract, pure

• Dairy

  • 3 cups Heavy whipping cream
  • 1 1/2 cups Sour cream

• Desserts

  • 1 tbsp Gelatin

• Liquids

  • 1 cup Water

Found on melskitchencafe.com

Description

Ingredients

• 3 cups heavy whipping cream
• 1 1/3 (10 ounces) cups granulated sugar
• Pinch of salt
• 1 tablespoon gelatin (see note above)
• 1 cup boiling water
• 1 1/2 cups (12 ounces) sour cream (see note above)
• 1 tablespoon pure vanilla extract

Directions

• In a 4-quart saucepan, heat the cream, sugar and salt over medium heat until the sugar dissolves, stirring constantly, about 4-5 minutes. If it starts boiling, turn the heat down and simmer gently (I find the sugar usually dissolves before it starts to simmer). Remove from the heat and set aside.
• Dissolve the gelatin completely in the boiling water and whisk it into the warm cream mixture.
• Cool completely (you can speed this up by using an ice water bath or putting the mixture in the refrigerator, stirring every 15-30 minutes). Whisk the sour cream and vanilla into the cooled cream mixture until smooth.
• Spoon into individual serving cups (about a cup per serving - you can use ramekins or small bowls or glass cups or just leave it to chill in one large bowl), cover loosely with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
• Top with fresh berries and/or pomegranate arils and serve chilled.