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Russian Cream

from: russian_cream

Russian Cream

6 servings

1 C    whipping cream
1/2 C  sugar
1 T    gelatine
1/2 C  cold water
1 pint sour cream
1 t    vanilla

Heat whipping cream and sugar in a double boiler with
stirring until warm and sugar is dissolved.  At the 
same time, dissolve gelatine in cold water.  Remove cream
from heat, add gelatine, and let cool a little until
luke-warm.  Add sour cream and stir with a whisk until 
smooth.  Add vanilla.  Chill.

Serve with rapsberry sauce: Puree frozen rapsberries and
a little sugar or fresh berries with a little more sugar.

Makes six servings.  

Probably one envelope of gelatine is enough; this is a 
little less than one tablespoon.