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Desserts, Specialty, Creams

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Russian Cream with Strawberries Romanoff

Russian Cream:  
1 c plus 3 T cream 1 c sour cream
1/2 c sugar 1/2 t vanilla
1 envelope plain unflavored gelatin  
Strawberries Romanoff:  
4 c fresh strawberries, hulled 1 1/2 oz. vodka
1/2 c powdered sugar 1 1/2 oz. triple sec
  1 1/2 oz. rum

For 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).

For the Strawberries: Toss with powdered sugar and add rest. Chill.

For serving: Unmold the Russian Creams onto serving plates. Drain berries and place around creams.

Source 2.

Coconut Cream Custard

3 eggs 1 c cream, divided
2 T sugar 1/2 c Coco Lopez
1 t plain unflavored gelatin 1 1/2 T dark rum or coconut-flavored rum

Very lightly coat 6 1/2-cup ramekins or serving dishes with oil. Reserve.

Beat 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.

Source 69.

Copyright © 2004-2005 Beach Cuisine™, Inc.

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