A Gentleman's Russian Cream Dessert - Foodie Night May 2019
A Gentleman's Russian Cream Dessert - Foodie Night May 2019
Recipe by: Rebecca Carney
Adapted from: aspicyperspective.com and melskitchencafe.com

 

The challenge this Foodie Night was to come up with a recipe based on a movie or book that inspired your culinary creativity.  I was inspired by the novel,  A Gentleman in Moscow, by Amor Towles. Having read the novel at least five time, I have made several recipes (including the Latvian Stew) described in the book.  However, since this Foodie Night was in May I decided to make a light Russian dessert that Count Rostov and Nina would have enjoyed in the Piazza.  If you haven't read this book yet...I highly recommend it and I hope you enjoy my interpretation of this classic Russian dessert!


Ingredients:

Russian Cream
  • 4 cups heavy cream
  • 1 1/2 cups granulated sugar (or sweetener of choice, I used swerve)
  • 2 envelopes unflavored gelatin
  • 1 Tbsp vanilla extract
  • 1 tsp  almond extract
  • a pinch of salt
  • 4 cups sour cream

Blueberry Compote

  • 6 cups blueberries fresh or frozen (I used frozen for the compote)
  • 1 packet unflavored gelatin
  • 1/2 cup granulated sugar (or sweetener of choice, I used swerve)
  • Pinch salt
  • 1 tsp vanilla extract

Instructions:

 Cream:

  • Pour the heavy cream and sugar into a sauce pot over medium heat. Stir and watch. Once the cream is almost to a boil, remove from heat and quickly whisk in the gelatin. Then stir in the extracts and salt.

  • Allow the mixture to cool for 5-10 minutes. Then whisk in the sour cream, one cup at a time. Once smooth, pour the mixture into 4-ounce ramekins or plastic cups.  Place the cups on a large rimmed baking sheet and refrigerate.

Blueberry Compote:

  1. Place the blueberries, gelatin, sugar and salt in a large sauce pot over medium heat.

  2. Bring to a boil and allow the mixture to simmer and cook down for 5-10 minutes.

  3. Use a wooden spoon to crush the berries, for a smoother consistency.

  4. Allow the compote to cool for 10 minutes.

  5. Then spoon a layer of berry compote over each Swedish Cream cup and place back in the refrigerator.

  6. Chill for at least 2 hours.

  7. Then cover until ready to serve.

Notes:  I layered the cream with the blueberry compote  and then topped the dessert with whipped cream, fresh blueberries, and edible flowers.  Change the berries to your taste or whatever is in season.

Share This Posting
EQUIP YOUR KITCHEN WITH
THE ESSENTIALS, THE UNIQUE & MORE
START SHOPPING
(585) 271-1789
OUR LOCATION
STORE HOURS
Mon-Sat: 9AM-6PM

Sun: CLOSED
Copyright © Cooks' World 2024 - All rights reserved
Web Design & SEO by Scriptable Solutions.