Russian Cream

This is a recipe shared with us by one of our quilting buddies.  I'm giving two versions for you to consider.

Original Version

18 servings, which fits in a bundt pan perfectly

2 1/4 cup sugar

3 envelopes of gelatin or 7 1/2 teaspoons bulk

1 1/2 cup cold water

1 1/2 pint whipping cream

4 1/2 cups sour cream

1 Tablespoon vanilla

Mix sugar and gelatin.

Add water and let sit 5 minutes

Bring to a boil stirring constantly.

In a separate bowl, mix together whipping cream, sour cream and vanilla.

Dump boiling mixture into cream mixture and mix well until very smooth and creamy.

Lightly grease a mold (bundt pan, bowl, etc.), and pour mixture into it, or into separate serving dishes.

Refrigerate at least 4-6 hours.  Overnight is better.

Serve with fresh fruit and berries.

Revised Version

18 servings, which fits in a bundt pan perfectly

1 1/4 cup honey

3 envelopes of gelatin or 7 1/2 teaspoons bulk

1 1/2 cup cold water

1 1/2 pint raw whipping cream

4 1/2 cups yogurt made with 1/2 & 1/2 or cream

1 Tablespoon vanilla

Mix honey and gelatin.

Add water and let sit 5 minutes

Bring to a boil stirring constantly.

In a separate bowl, mix together whipping cream, yogurt and vanilla.

Dump boiling mixture into cream mixture and mix well until very smooth and creamy.

Lightly grease a mold (bundt pan, bowl, etc.), and pour mixture into it, or into separate serving dishes.

Refrigerate at least 4-6 hours.  Overnight is better.

Serve with fresh fruit and berries.