Russian Cream Parfaits
1 ½ cup heavy cream
¾ cup sugar
1 ½ teaspoon unflavored gelatin
1 (8oz) sour cream
2 teaspoon vanilla
1 ½ cup seedless red raspberry preserve
1 tablespoon lemon juice
- Prepare cream. In small saucepan, heat cream and sugar on medium heat, stirring, until sugar dissolves. Remove from heat and set aside.
- In another small sauce pan, sprinkle gelatin over ½ cup cold water and let stand 5 minutes, to soften. Heat on medium until gelatin dissolves, stirring. Stir gelatin mixture into cream mixture. Transfer to medium bowl, then stir in sour cream and vanilla. Cover and refrigerate until mixture thickens to consistency of yogurt, about 3- to 45 minutes.
- Prepare raspberry sauce. In small saucepan on medium, heat preserves and lemon juice until hot. Press through fine mesh sieve into small bowl, cool completely. Layer cream mixture and raspberry sauce in 6 parfait or martini glasses. Cover each with plastic wrap and refrigerate until set, at least 2 hours or up to overnight. Top with fresh raspberries before serving.
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