Cream with Strawberries Romanoff
|1 c plus
3 T cream
||1 c sour
plain unflavored gelatin
|4 c fresh
oz. triple sec
the Cream: Blend cream, sugar and gelatin in a small saucepan. Stir
over very low heat until gelatin is dissolved. Cool until slightly
thickened and fold in sour cream and vanilla. Whisk cream until
smooth. Pour into individual 1/2 c molds. Cover and chill until
set, at least 4 hours (these will be unmolded).
the Strawberries: Toss with powdered sugar and add rest. Chill.
serving: Unmold the Russian Creams onto serving plates. Drain berries
and place around creams.
c cream, divided
|2 T sugar
|1 t plain
T dark rum or coconut-flavored rum
lightly coat 6 1/2-cup ramekins or serving dishes with oil. Reserve.
eggs and sugar with mixer until light and fluffy. Sprinkle the gelatin
over the top, and beat until incorporated. In heavy saucepan, combine
the coconut cream with 1/2 cup of the cream and bring to boil over
medium-high heat. Slowly pour temper into the egg mixture, whisking
constantly, and pour this mixture back into the saucepan. Cook over
medium heat until the temperature reaches 160°F, about 2 minutes.
Transfer mixture to a large bowl set over ice bath and stir until
cool; add in rum. Meanwhile, beat the remaining 1/2 cup of the cream
until stiff. Fold cream into custard, and divide into the serving
dishes. Chill for at least 6 hours. Server with a berry, mango or
other fruit sauce over the top.
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