Russian Cream Parfaits

Ah, the days of summer are winding down as we speak. But while it's still summer, I don't think there's any harm in a nice chilled dessert to cool you down, no? Besides, it's still pretty hot here! What about where you live?

I've really been into parfaits lately. Like anybody, I like to incorporate a French word here or there, even if it's widely known in English vernacular. It just sounds so refined! This dessert tastes just as refined as it sounds. It is smooth and silky and reminded me a lot of panna cotta (another favorite!). It can be made ahead, which is awesome and is quite portable depending on what sort of container you use. I used little jars and was able to take them to a neighbor who just had a baby. They could also be taken on a little (fancy) picnic outing or just eaten in the cool of your back porch. Just spoon away, my friends. Spoon away.

Russian Cream Parfaits

Cream

1-1/2 cups heavy cream

3/4 cup sugar

1-1/2 tsp unflavored gelatin

1 cup sour cream

2 tsps vanilla extract

Raspberry Sauce
2 TBLS red raspberry preserves
4 TBLS lemon juice
Fresh raspberries, for garnish

1. In a small saucepan, stir together cream and sugar on medium heat until sugar dissolves. Remove from heat and allow to cool until needed.

2. Pour 1/2 cup cold water into a different saucepan and sprinkle gelatin over top. Let stand for 5 minutes to soften, then heat on medium heat until gelatin dissolves, stirring.

3. In a medium bowl, combine cream mixture, gelatin mixture, sour cream and vanilla. Cover and refrigerate until thickens to about the consistency of yogurt, about 30-45 minutes. The mixture may be slightly lumpy, which is okay.

4. Meanwhile, make raspberry sauce by heating preserves and lemon juice in a small pan, just until it comes together and is heated through. Cool completely.

5. Remove cream mixture from fridge. Gently run a whisk through it to remove any remaining lumps. Pour into 4 serving dishes. Return to fridge to chill for at least 2 hours.

6. When raspberry sauce is completely cooled, pour onto the top of cream mixture and return to fridge to continue chilling.

7. Top with fresh raspberries, just before serving.

Bon appetit!

Recipe adapted from Good Housekeeping