Russian Cream

2 Tbsp. unflavored gelatin
1/2 c. cold water
1 pint half-and-half
1 c. sugar
16 oz. sour cream
1 tsp. vanilla extract
2 c. strawberries, blueberries or peaches

Combine gelatin with cold water. Heat half-and-half and sugar to the scalded stage over medium heat. Remove from heat. Stir gelatin into the half-and-half mixture. Add sour cream and vanilla. Pour into a five-cup mold and refrigerate overnight. When set, turn mold onto a large plate. Garnish generously with fruit. (Almond extract may be used instead of vanilla.) Makes eight servings.

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