Sunday, May 9, 2010

Russian Cream

My mother-in-law recently took this to a church "Dessert-Off" and won "Best Kitchen Award." She came in second overall and was only beat out by a banana, bread pudding, very complicated thing brought by a professional chef. (It was more like a tie but the judges couldn't decide and defaulted to the more difficult thing). She was kind enough to share her recipe with the judges and competitor (isn't she sweet), they were appalled by the simplicity of it. The competitor thought that he was missing part of it. There is nothing better then something that is quick, easy and absolutely blows people out of the water. I bring this dessert to dinner parties regularly because it is so easy and people think it took you all day.

In a saucepan combine:
   2 pkgs Knox gelatin
   1 cup water
   1 cup sugar
Stir, let sit 5 minutes. Bring to a boil while stirring constantly. Remove from heat.
Stir in and mix with a wire whisk:
   3 cups sour cream (full fat only)
   2 cups whipping cream
Pour mixture into Bundt pan and refrigerate. Allow to set, remove from pan, and top with fruit.

A little tip: If the set cream doesn't release easily from the pan, dip the pan in warm water being careful not to get water on the cream. You can also run the pan under warm water but that technique is much more tricky. Also don't leave the pan in the warm water for too long or it will start to melt and won't look as pretty.

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