Sweet-tart, thick vanilla
sour cream sauce is layered with berries in parfait glasses.
Russian
Cream Parfaits
- 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 or frozen blueberries or raspberries, thawed
- 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.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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