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Russian Cream with Strawberries Romanoff
from the kitchen of Sharmagne Leland-St. John

Russian Cream:
1 cup plus 3 tablespoons heavy cream
½  cup sugar
1 envelope plain gelatine
½ pint sour cream
½  teaspoon pure vanilla extract

Mix together the cream, sugar, and gelatine in
a saucepan and heat gently until the gelatine
is  thoroughly  dissolved.   Cool until slightly
thickened. Fold in sour cream and flavour with
vanilla. Whisk until mixture is completely smooth.
Pour mixture a 3-cup metal mold or into 6 individual
4-ounce molds. Cover and chill for at least 4 hours  
to set.

To serve, dip mold into hot water until edges just
begin to liquefy.  Invert mold onto a serving dish
and surround with the Strawberries Romanoff.

Strawberries Romanoff:
4 cups fresh strawberries
½  cup confectioners' sugar
½  ounce vodka
1 ½ ounces triple sec
1 ½  ounces rum

Wash and hull strawberries and toss with sugar.
Place them in a bowl and pour vodka, triple sec,
and rum over them. Chill and serve as above.

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