Russian Cream w/Berry Puree

Silky cream heart on a bed of sweet berry puree - a simply lovely dessert!

A creamy, velvety, delicate heart that melts sweetly in your mouth - what more could your Valentine want! The flavor is reminiscent of homemade vanilla ice cream and very similar to an Italian panne cotta; the only difference in the recipe is the addition of the sour cream - possibly why it is called "Russian". The sour cream adds a touch of tart to the heart, and lightens the sweetness of the dessert.

Searching for the origins of the dessert I could find nothing except that an anonymous restaurant created it. I would hope that several make it, as it is luscious and though it is basically heavy cream, a spoonful at a time, it has a much lighter feel to it as though you're eating berries with a Greek yogurt.

I first discovered Russian Cream - once again, confusion on origin - in a French cooking class and have made it on my birthdays as my favorite dessert for many years.

Melba sauce is a combination of fresh peaches and raspberries pureed with a bit of sugar and is wonderful, but I often go for just a raspberry puree as they are my favorite berries. I have also used strawberries and mixed berries as well to good effect - whatever berries you like best with vanilla ice cream works here.

The presentation shown above is perfect for Valentines! What could speak love better than a heart on sweet berry puree. Also, molded in a circular mold it creates a holiday wreath when garnished with a few holly leaves. You could also try a floral shape for spring or summer with edible flowers as a garnish. Once you taste it you won't care what shape it is! But don't leave the dessert unattended for long - I left all but one serving in our fridge to find the next day it had all been eaten by my son-in-law, probably in one sitting. I will admit it is hard to stop and is so silky and the contrast with the berries is pure bliss. So say "I love you" to someone or even yourself with this super easy, beautiful dessert. They'll certainly consider themselves loved!

Russian Cream with Berry Puree

1 tablespoon unflavored gelatin 1/2 cup sugar
1/4 cup water 1 cup sour cream
1 1/2 cups heavy cream pinch of salt
1 teaspoon vanilla extract

-Combine unflavored gelatin with water and let
stand for a few minutes to soften gelatin.

-In a medium saucepan, combine heavy cream,
sugar and gelatin. Cook mixture over
moderate heat, stirring until gelatin is
dissolved, about 5 minutes. (Do not allow
to boil.)

-Transfer mixture to a medium sized bowl; let cool about 20 minutes. Fold in sour cream,
vanilla and salt. Pour into mold or serving
bowl and chill for 2 hours.

MELBA SAUCE: (Berry Puree)
10 ounces fresh or frozen raspberries
10 ounces fresh or frozen peaches
1/2 cup sugar
1 tab. water
1 tab. cornstarch

-Puree raspberries and peaches in a food
processor about 30 seconds.

-Combine cornstarch, water and sugar in a
small bowl and stir into puree. Cook in
saucepan over medium-high heat until
mixture begins to bubble. Continue to
stir 1 minute longer. Transfer to a bowl
and chill for 1 hour.

To Assemble:
-On a large glass platter with a rim, pour and spread the fruit puree.

-Place the bottom of the mold with the cream, in a bath of hot water for 1 minute, being careful the water does not come up over the sides of the mold. Carefully invert the molded cream onto the pool of fruit puree on the platter.

-Return to the fridge to chill for another hour.

-Garnish with a few fresh raspberries. Serve with small dessert cups and spoons for
guests to dish their own servings.

-Serves 8 - 10

Place pureed berries & peaches into bowl to chill.

Pour cream mixture into mold.

Serve in small glass dishes.