Be the first to Strawberries are marinated in sweetened liquor to top a simple Russian cream pudding. You may omit the liquor, if you wish, and simply top with sweetened strawberries.
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- Russian Cream:
- 1 cup plus 3 Tablespoons heavy cream
- 1/2 cup sugar
- 1 envelope plain gelatin
- 1/2 pint sour cream
- 1/2 teaspoon vanilla
- .
- Strawberries Romanoff:
- 4 cups fresh strawberries
- 1/2 cup confectioners' sugar
- 1-1/2 ounces vodka
- 1-1/2 ounces triple sec
- 1-1/2 ounces rum
Preparation:
Russian Cream:
Mix together cream, sugar, and gelatin in a saucepan and heat gently until the gelatin is thoroughly dissolved. Cool until slightly thickened. Fold in sour cream and flavor with vanilla. Whisk until mixture is quite smooth. Pour mixture into a serving bowl or 3-cup metal mold. If you want to make individual servings, pour into 6 small half-cup individual molds. Cover and chill until set, at least 4 hours.
To unmold, dip container in hot water until edges just begin to liquify. Invert mold onto a serving dish and surround liberally with Strawberries Romanoff.
Strawberries Romanoff:
Wash and hull strawberries and toss with sugar. Put them in a bowl and pour over vodka, triple sec, and rum. Chill. When ready to serve, surround Russian Cream mold with marinated chilled strawberries.
Yield: 4 to 6 servings
Recipe Source: The Best of Bon Appetit (Knapp Press)
Reprinted with permission.
Mix together cream, sugar, and gelatin in a saucepan and heat gently until the gelatin is thoroughly dissolved. Cool until slightly thickened. Fold in sour cream and flavor with vanilla. Whisk until mixture is quite smooth. Pour mixture into a serving bowl or 3-cup metal mold. If you want to make individual servings, pour into 6 small half-cup individual molds. Cover and chill until set, at least 4 hours.
To unmold, dip container in hot water until edges just begin to liquify. Invert mold onto a serving dish and surround liberally with Strawberries Romanoff.
Strawberries Romanoff:
Wash and hull strawberries and toss with sugar. Put them in a bowl and pour over vodka, triple sec, and rum. Chill. When ready to serve, surround Russian Cream mold with marinated chilled strawberries.
Yield: 4 to 6 servings
Recipe Source: The Best of Bon Appetit (Knapp Press)
Reprinted with permission.
