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Print this Recipe    Russian Cream

RUSSIAN CREAM
Yield: 6 to 8 servings

2 cups whipping cream
1 cup confectioners' sugar
1 tablespoon plain gelatin
1/4 cup cold water
2 cups sour cream

Whip 1 3/4 cups of the cream in a large bowl of an electric mixer
until it holds soft peaks. Add confectioners' sugar, a little bit
at a time. Continue beating until cream is stiff but not curdled;
set aside.

Sprinkle gelatin over water in a small dish; let stand until gelatin
is absorbed. Put dish in a bowl of very hot water; stir until
smooth. Add remaining 1/4 cup cream. Heat mixture until it is very
hot.

Quickly mix a scoop of the whipped cream into the gelatin mixture.
Immediately fold this mixture back into the rest of the whipped
cream, working with firm, fast strokes. Fold in sour cream.

Spoon into one large or individual dessert dishes. Refrigerate at
least 3 hours before serving.

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