Russian Cream Parfaits
A delectably thick, smooth and sweet-tart vanilla sour cream sauce is layered with juicy, fresh berries in parfait glasses.
1/2 cup granulated sugar
1 (1/4-ounce) envelope unflavored gelatin
1 3/4 cups milk
1 pint sour cream
1 teaspoon vanilla extract
2 cups fresh blueberries or raspberries*
- In a medium saucepan combine sugar and gelatin. Stir in milk. Cook and stir over medium heat until gelatin is dissolved. Remove from heat.
- Stir in sour cream and vanilla. Cover; chill about 2 hours or until mixture mounds.
- Beginning with the cream, layer the cream and berries into 8 parfait glasses, topping with the berries.
Makes 8 servings.
*Frozen berries that have been thawed may be used.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.