A ‘tease of a taste,’ amounting to only three or four spoonfulls, crème custards are the luscious and grin-coaxing Casanovas of the dessert tray.
...and this EASY recipe is PERFECT for a sweet ending to your special Valentines Day dinner!
In small saucepan, gently warm 1 1/2 cups heavy cream with 3/4 cup sugar over medium heat, whisking constantly until the sugar fully dissolves.
Using a separate saucepan, sprinkle 1 1/2 teaspoons gelatin over 1/2 cup cold water and let stand 5 minutes to soften.
Heat gently and whisk until gelatin dissolves. I use a tiny whisk for this, being sure to scrape the sides of the pot for any accumulation of gelatin.
Stir the gelatin mixture into the cream mixture. Next, whisk in an entire 8 ounce container of sour cream. Yup, the whole thing!
Add 2 to 3 tablespoons of a quality vanilla extract and continue to whisk until super duper smooth.
Cover and refrigerate until mixture thickens to the consistency of yogurt, about 45 minutes to 1 hour.
To make the raspberry sauce warm 1 1/2 teaspoons seedless preserves and 1 tablespoon lemon juice, stirring to completely break up the preserves. Cool.
Layer cream mixture and raspberry sauce in 6 dessert glasses. Cover each with plastic wrap and refrigerate until set, at least 2 hours.
Garnish with fresh raspberries before serving.
Russian Crème Custard is simple to prepare which can make a gal feel a wee bit guilty receiving accolades for a job well done.
Get this terrific recipe and sooo many more at Not Entirely Average.
1 1/2 cups
Heavy Cream
3/4 cups
1 sachet, unflavored
8 ounce container
Sour Cream
2 to 3 tablespoons
Vanilla Extract
1 1/2 teaspoons
Seedless Raspberry Preserves
1 teaspoon
Lemon Juice
6 ounce box
Fresh Raspberries For Garnish
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.