I have no idea where I came across this company, but you can’t beat their cookies. They are adorable, taste great, are individually wrapped and I have never received a broken one-that in itself is a wonder. www.omygoodness.com What could be cuter? I should have ordered some for myself because I would like to give a Valentine's gift to a friend who needs cheering up. As my chocolate repertoire is a tad skimpy, I opened my favorite file to search for some red and white desserts. I could do a strawberry tart- I actually have one of those heart shaped tart molds- left over from my maniac Martha Stewart years. And there’s Coeur à la Crème-always pretty. But I decided on something I bet she’s never had. Russian Crème. Unusual, a snap to make and delicious.
This Russian Crème recipe has an interesting background: my sister Sharon went to Michigan State in the 50’s; they served Russian Crème at her sorority and she liked it so much she begged them for the recipe. She brought it home for Mother to try. The recipe has undergone several variations since then and the recipe she has is not exactly like the one I have. We couldn't figure it out- although she and Mother both tend to fiddle around with ingredients; Sharon mentioned she hadn’t made it in years- in fact had nearly forgotten all about it and because she had a luncheon coming up, she decided to serve it for dessert. Everyone loved it and nobody had ever heard of it before.
Because I was writing and testing for the family cookbook, I spent a day making her recipe and then the one I had on file. I ended up choosing mine- it had the taste and texture of the one I remembered Mother making. Not too sweet and quite light- even with all the cream. She always made it in a square pan and then cut it into squares. (She also used sweetened frozen raspberries for a sauce- easier, but the recipe below is delicious.)You could make it any shape you wish; I even served it once in a parfait glass. Isn't this a perfect Valentine?
1 tablespoon Knox gelatin
1 cup half and half
1/4 cup cold water
4 tablespoons confectioners sugar
1/4 cup boiling water
1 cup whipping cream
1 teaspoon vanilla
Soften the gelatin in the cold water for 5 minutes. Add the boiling water to dissolve. In the meantime, heat the cream and confectioners sugar. Do not boil. Add the gelatin mixture, mix well so the gelatin dissolves and set aside until it reaches room temperature.
Whip the cream to soft peaks (not stiff peaks or it will taste too buttery) and add the gelatin mixture. Stir carefully until completely mixed. Pour into a square pan and refrigerate until firm. Serve with a raspberry sauce. Serves 6-8.
1 pint fresh raspberries (reserve ½ pint for garnish)
1/2 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam
1 tablespoon Framboise liqueur (optional)
Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill. Add some fresh berries and serve with Russian Crème.