Russian Cream
- For the jelly:
- 1 package gelatin
- 1 pint cold water
- 1 pint hot water
- 2 cups sugar
- Juice of 6 lemons
- For the cream:
- 1 package gelatin
- Cold water
- 1 quart thick cream
- 6 egg whites, beaten
- Vanilla extract
To make the jelly, dissolve the gelatin in cold water. When dissolved, add hot water, sugar and lemon juice. Stir slowly until well dissolved. Strain into molds.
To make the cream, mix the milk and sugar together. Heat to a boil, stirring frequently. Set aside to cool off. Whip the cream until light. Add the beaten egg whites to the mixture. When cool, flavor with vanilla.
Place the jelly in the bottom of the molds. When stiff and cold, add the cream. Turn out of the mold and serve in slices.
To make the cream, mix the milk and sugar together. Heat to a boil, stirring frequently. Set aside to cool off. Whip the cream until light. Add the beaten egg whites to the mixture. When cool, flavor with vanilla.
Place the jelly in the bottom of the molds. When stiff and cold, add the cream. Turn out of the mold and serve in slices.
Submitted by Sep 24, 2009
15 min
30 min
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