Russian Cream

A fabulous dessert for the most elegant of parties, yet the family will beg for it.

- 1 cup heavy cream
- ¾ cup sugar
- 1 envelope unflavored gelatin
- 1½ cups water, divided into ½ cup and 1 cup portions
- 1 cup sour cream
- 1½ teaspoons vanilla
- 1 jar SchoolHouse Kitchen^® Rhubarb Raspberry Thyme Anytime Spreadable Fruit
- fresh raspberries and mint sprigs for garnish

Soak the gelatin in ½ cup water.

Mix heavy cream and sugar in a saucepan; stir in 1 cup of water. Heat gently, stirring all the time until the sugar is dissolved—about 5 minutes. Add gelatin to the hot mixture and stir until it is dissolved. Remove from heat. As the mixture begins to cool and congeal, gradually blend the mixture into the sour cream; add vanilla.

Pour into individually oiled molds or custard cups, or place it in a ring mold.

Pour spoonfuls of Rhubarb Raspberry Thyme Anytime Spreadable Fruit over the Russian Cream and serve. Garnish with fresh raspberries and mint sprigs.

Serves 6