Russian Cream with Berries
Elegant and easy, this delicious Russian cream dessert can be made ahead of time and chilled. Delicious plain, it is beautiful and yummy with fresh berries!
You know you’ve been blogging a long time when you make a dessert (after rave reviews from a friend who basically says if you don’t make it, your life will be sad, lonely and incomplete), love it, and declare it the best thing you’ve eaten in your whole life only to start a post about it and realize through a boring chain of investigative events that you actually posted pretty much an identical recipe seven years ago…and apparently loved it equally as much back then although you literally have no memory of the event.
Which leaves me wondering:
Who am I and am I actually in a real, life episode of the X-files?
Or has my sleep-deprived and totally overworked and underpaid brain finally bailed on me? Left me hanging and looking half-crazy?
Actually, don’t answer the crazy part.
How have I managed to live a worthwhile life the last half-decade having totally forgotten about a life-changing dessert I once told you about?
Seriously. I don’t know what to believe anymore.
I should be fired from blogging. And life. But not cream. Not Russian cream. Or Berries and Cream. Or cream, cream, cream. I will never again forget about rich and creamy desserts if it’s the last thing I do (and it may be).
So. In summary, this dessert is pretty as can be and ridiculously delicious. And so easy, you’ll wonder where all the extra steps are (I promise, I didn’t forget to include them – they just don’t exist).
A bit softer, sweeter and slightly creamier than fancy-pants panna cotta (which usually doesn’t include sour cream), this Russian Cream is luscious and so very yummy.
And if you’ve been making the Berries and Cream and loving every bite and taste these last seven years, then I’m genuinely very happy for you.
For the rest of us, let us come together over Russian Cream and pretend we haven’t been missing out.
One Year Ago: Recipes the World Forgot {Part 10}
Two Years Ago: Family Candlelight Dinner: Tips, How-To’s and Menus {Our Favorite Valentine’s Day Tradition}
Three Years Ago: Cheesecake Stuffed Strawberries
Russian Cream with Berries
Ingredients
- 3 cups heavy whipping cream
- 1 ⅓ cups (283 g) granulated sugar
- Pinch of salt
- 1 tablespoon gelatin (see note)
- 1 cup boiling water
- 1 ½ cups (340 g) sour cream (see note)
- 1 tablespoon pure vanilla extract
Instructions
- In a 4-quart saucepan, heat the cream, sugar and salt over medium heat until the sugar dissolves, stirring constantly, about 4-5 minutes. If it starts boiling, turn the heat down and simmer gently (I find the sugar usually dissolves before it starts to simmer). Remove from the heat and set aside.
- Dissolve the gelatin completely in the boiling water and whisk it into the warm cream mixture.
- Cool completely (you can speed this up by using an ice water bath or putting the mixture in the refrigerator, stirring every 15-30 minutes). Whisk the sour cream and vanilla into the cooled cream mixture until smooth.
- Spoon into individual serving cups (about a cup per serving – you can use ramekins or small bowls or glass cups or just leave it to chill in one large bowl), cover loosely with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Top with fresh berries and/or pomegranate arils and serve chilled.
Notes
Recommended Products
Recipe Source: sent to me by my sweet friend, Nicole, who devoured and loved it at our friend Hollie’s house who made it for quite a large crowd of people serving it in small plastic cups with fresh raspberries and pomegranate arils (I believe the recipe was originally included in one of those church cookbooks from the Eagle, ID, area attributed to Sheri B.) – the dessert is shockingly similar to a recipe I posted seven years ago (this one is slightly easier in preparation with a few minor differences in ingredients)
How long will this keep in the refrigerator? It is marvelous and we have surprise company coming. Wondering if I could serve this again.
It should keep, well covered, for 3 to 4 days.
OH MY….. this recipe is the stuff dreams are made of! Exceptionally delicious!! I can only imagine it over fresh berries or fresh peaches! (We used frozen).
Also, you MUST try it over Mel’s love crunch chocolate granola that I happened to make the same day. OHHHH MY!! Kicks it up to the next level!
So happy you loved this one, Lorie!!
The Russian Cream with Berries was superb! I made it with luscious big raspberries and substituted powdered Swerve for the sweetener. I also ran out of whipping cream and used 1/4 almond milk. I will definitely repeat this recipe!
This was so good! I was worried it would be too sharp from the sour cream but it was perfect! Might be a standard valentine tradition for us from now on!
I’m so happy you tried it and loved it, Shiloh!
Made this today for Valentines Day and it was a hit! So easy and so yummy! Another successful recipe!
Yay, Sharon!
Mel, Thanks for the reminder!!!!! I, too, had forgotten about this remarkably yummy dessert. It is huge favorite with several of my daughters’ families.
I just added rasblerries to my shopping list so we will be having it on Valentine’s Day. Fun fact: My first date with my husband was on Valentine’s Day!
Oh, that is fun, RuthAnn!
Absolutely fabulous. Light. Impressive presentation. Easy. Made me look like a star . Thank you.
Yay! Happy to hear it!
I’ve made this recipe a dozen times. I prefer it over a bowl of vanilla ice cream!
I’ve reduced the sugar to 3/4 cup and it still tastes delicious. In fact, less sugar allows the sour cream taste to come through more. Plus it makes it healthier, right??
To speed up the set-up time (sometimes I want it now!) I dissolve the sugar in just one cup of the cream then pour that mixture into a large bowl with the remaining 2 cups of cream and and dissolved gelatin. The cold cream cools it down immediately! Then add the sour cream and vanilla and it is ready to go straight into the fridge. I pour a small dish to eat asap and the rest in a larger bowl for later.
Hi there. Thank you for the recipe. There is a small country restaurant here in Montana that makes Russian Cream and I had it for the first time this weekend. It was to die for. I told the chef next time I want just seven dishes of Russian Cream and no steak! LOL.
So I found you site and just made it this evening. It is in the refrigerator cooling. After two hours in the refrigerator the consistency was still almost like milk. I decided to finish the second packet of gelatin with some hot water and add to the mixture. It started to thicken more like I first expected. I then moved the mixture into separate bowls and now it’s cooling even more. I tasted it a little, and it does taste great. I hope this works out OK. I’ll keep you posted. Thanks again!
Three different versions of this on your site and not a single chocolate version? For shame! 😉 I’ve been meaning to make this for years and finally got around to it last week. And now pregnant me can’t get enough of it and wants a chocolate version of it. I don’t suppose there is one in existance out there somewhere? If you find one, you’ll make it and post it right? I promise if I figure it out, I’ll send you the recipe. I might just go experiment until I make it work because the baby needs it! 😉
I suspect starting with a ganache type cream would be the way to go….
I made this for a family dinner and everyone really enjoyed it. Didn’t have enough cream – so used 1.5 cups cream and 1.5 cups 2% milk (and full fat sour cream). Still turned out nice and creamy with a good consistency. Very easy and tasty!
Just for an FYI:
I doubled this recipe for a Christmas party tonight, and it was enough for 40 4 oz plastic tumblers (like the kind you can get a Zurchers or Partyland). I filled them about half full 🙂
Have you ever tried-or thought about trying a chocolate version of this? 🙂 Would you just add cocoa powder to the cream and sugar on the stove do you think?
Hmmm, that’s a great question. I’m honestly not sure, Leslie. I have a feeling the cocoa would mess with the texture. I haven’t tried it but good luck if you decide to experiment!
I just made this tonight to serve the company for dinner. I served it with fresh chopped strawberries and everyone loved it. While cleaning up I finished off my daughters portion that she didn’t finish (the horror!) and I actually really liked it better room temperature. The texture loosened up a bit verses when it was straight out of the fridge.
I made this for the ladies at my Bible Study. This is AMAZING!! Everyone wanted the recipe. I also had family over and they loved it. My niece said she wants me to make it for her birthday. Its a simple and straight forward recipe with ingredients I usually have on hand. I did use vanilla paste which really amps up the vanilla flavor and introduces all the vanilla bean specks which makes it look fancy. I served it in all my antique china tea cups, so pretty.
Amazing, wonderful flavor and texture. It is simple but so elegant. It is a little too sweet. I think I’ll try 1 c sugar next time.
Oh My! This stuff is so yummy. I had some oral surgery so I was looking for something soft to make, to eat. Now I have made it 3 times. The first time i made it I had a problem getting the gelatin to dissolve in the boiling water, it turned into a big glob, and took a long time to dissolve. So the next time i made it I sprinkled the gelatin over 1/4 cup cold water, and let it sit for a few minutes, then i poured 3/4 cup of boiling water over that, and it dissolved right away. And I have some in the fridge now-Yum.
DELICIOUS!!! I made it for my book club and it was a HIT!
Thank you for the recipe! This was very, very good–a nice Valentines treat. Next time I’m going to try making it with less gelatin, though. It set up a little more than I was expecting (quite the opposite of the other comments), and I’d like to try it with more of a pudding texture.
This was very easy to make and absolutely delicious! What a wonderful Valentine’s treat! Thank you, again, Mel. I have made many things from your website and they are all fairly easy and very delicious!
Oh, my!! I made this last night to serve tonight for a Valentine’s dinner. I needed six for the dinner, and I poured it into eight glasses so I could taste-test it this afternoon. My husband declared we should either skip the dinner and go right to dessert, or skip dessert and save them all for the two of us!! It was easy to make, and it set up perfectly. I made a certain “barefoot” lady’s raspberry sauce to go with it. Perfection!! Thank you, Mel!
Have this setting in my fridge right now and keep sneaking spoonfuls! We’ve been off of sugar for three weeks but decided today and tomorrow we can cheat in honor of our anniversary and valentines! Mmmmmm, thanks Mel!
Yea, this never firmed up much at all even overnight. I had it in a large dish though not individual servings, maybe that made a difference. For the calories and consistency I wouldn’t make it again. That’s okay though 🙂
Me too! Followed the recipe to a t – but three hours later in the fridge it’s still just cream – liquid. Maybe I need to just be patient and stop sticking my finger in it :/
Hi Lisa – I do think it will take a bit longer than three hours but I chill mine overnight so I’m not sure exactly how long until it’s “officially” set up. Is it super runny, like milk?
At what point does this set like a pudding? Mine is cooling in the fridge right now but it’s just liquid. Did I do something wrong? I did double the batch but followed all directions. I’m taking this to a party tonight and I’m a little nervous! Help!
I chill mine overnight so I can’t say for sure at what point it will get more firm. Like, how liquidy is it? Like milk? It should be thicker than that when you spoon it into the cups. I’m hoping the double batch wasn’t the culprit. Let me know if it sets up!
It was like milk. We’re at about 3 hours now with the sour cream mixed in, it’s starting to set….not sure it will be ready in two hours when I leave for my party but fingers crossed! It tastes delicious and just like the next commenter said, perhaps if I stop poking my finger at it, it will set up! I can always take candy bars to the party and save this bad boy for just the family tomorrow! :).
any idea how many times I could safely multiply this – thinking of making this for a large group (100+)
Hmmm, good question. Sometimes recipes like this (and puddings, for example) get a little funny when made in too large batches. I think a triple batch would be the most I’d go for.
I can’t wait to try this!
so what exactly is just “gelatin”? Are we talking jello gelatin in any flavor? Or is there “gelatin” that is not flavored that you buy somewhere specific? Sorry to even have to ask!
to Jenn. gelatin is a pure jelling ingredient and not flavoured at all. In Canada it is sold in small orange boxes with envelopes of gelatin inside. Normally used for making jam.
No, not jello – it’s plain, unflavored gelatin that comes in little boxes (and the boxes have little packets inside) – usually above the jello in the baking aisle or somewhere thereabouts.
Just made this last night. Super easy and delicious! My husband said he was just going to have a taste before going to work in the morning. When I got up I saw his empty dish on the counter 🙂 thank you!
I’ve made Russian Creams before and they are so so good! My favorite way to eat it is topped with a homemade raspberry sauce and chopped pistachios. The touch of salt and crunch from the pistachios just puts it over the top!
Had a bite of this at Hollie’s, and I must say it IS delicious. Now I don’t have to call her for the recipe! ☺️ Thanks for sharing it!
I saw this on Neeach ! What a dessert! FIT for any great occasion!
i love your writing as much as the food. i swear we would be friends but probably everyone thinks that. 😉
Do you think that I could sub out the sour cream for greek yogurt? Thanks for all the yummilies!
I haven’t tried it but usually Greek yogurt subs pretty well for sour cream. It might have a slightly different texture (maybe a touch grainier? I’m not sure) but I think it’s definitely worth a try.
I know (and absolutely love) this dessert as Swedish Cream. It’s a family favorite and so great because you can make it ahead, and vary it depending on the season. Thanks for reminding me of it!
Strange coinky dink or another XFiles moment – One year ago your post was “Recipes the World Forgot”.
I love going through your recipes looking for interesting looking dishes.
Always an awesome night when we have a recipe from your blog!
Will have to try this!!
This looks super delicious. You can totally pass this off for breakfast right?
Paige
http://thehappyflammily.com
If it’s any consolation, I thought this looked familiar and recalled seeing something similar on your blog. So, who cares if you didn’t remember? You have long-time fans who are always happy to see a post from Mel. 🙂
I’ve made your Colorado creme and it was wonderful! Today I’m making your creamy white chili, which I make almost weekly this time of year. I may try Russian cream for dessert.
I had a Russian cream several years ago with triple berry sauce. I feel in love and had to immediately find a recipe… Just may have to make yours today! Can’t wait:)
Thank you, Mel! This looks like an excellent little Valentines Day dessert. Can’t wait!
I’ve never heard of Russian cream and now I’m just dying to try it! Plus I can’t resist anything with berries.
Also very similar to a Colorado Creme recipe you have posted before.
Yep! The Colorado Creme has less sugar and there’s no boiling water for dissolving the gelatin – I think that gives the Colorado Creme a firmer consistency whereas the Russian Cream and Berries and Cream have a softer consistency.
This is also very similar to your recipe for Colorado Creme! I’m curious, does it change the consistency or texture to dissolve the gelatin separately in water? Now I want to try it both ways! Better put cream on my shopping list! 🙂
Hey Catherine – I think this recipe (and the Berries and Cream) is slightly softer in consistency than the Colorado Creme – the extra water + gelatin gives a slightly different texture.