I e-mailed Midwest Living and they were kind enough to e-mail me the recipe back! Here it is for anyone that would like it:
Russian Creme Custard
1 1/2 cups whipping cream
3/4 cup sugar
1/2 cup cold water
1 1/2 t. unflavored gelatin
1 8-oz. carton dairy sour cream
2 t. vanilla
Raspberry Sauce (recipe below)
1 cup fresh raspberries or sliced strawberries
Add whipping cream and sugar to a small saucepan. Cook and stir over medium heat until the sugar dissolves, then remove from heat and set aside.
Combine water and gelatin in another saucepan and let sit for 5 minutes. Then, heat and stir over medium heat until gelatin dissolves. Stir that mixture into whipping cream mixture and combine with sour cream and vanilla in a bowl until smooth.
Cover and chill for 30 to 45 minutes or until it resembles the thickness of yogurt.
Meanwhile, make the Raspberry sauce. Puree 3 cups fresh or frozen raspberries or strawberries in a blender or food processor. (Be sure to thaw if using frozen.) Press berries through a fine sieve and discard seeds. Combine 1/3 cup sugar with 1 t. cornstarch in a small saucepan; add berry puree and 1 t. lemon juice and cook, stirring occasionally, over medium heat until mixture is thickened and bubbly. Cook and stir mixture for two more minutes. Remove from heat and cool.
Layer cream mixture and raspberry sauce in parfait glasses, ending with the raspberry sauce. Cover and chill for at least two hours. Top with fresh raspberries or strawberries before serving.
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