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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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