Russian Cream

By Erica Lea | Buttered Side Up
May 26, 2016
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Author Notes: Russian Cream (Sour Cream Panna Cotta) with Vanilla Rhubarb CompoteErica Lea | Buttered Side Up

Serves: 6

  • 1/4 cup maple syrup
  • 2 1/2 teaspoons grass-fed gelatin
  • 1/4 cup + 2 tablespoons water
  • 1 pinch salt
  • 1 cup heavy cream
  • 1 1/2 teaspoons sour cream
  • 2 teaspoons vanilla bean paste
  • 1 1/4 cups chopped rhubarb
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla bean paste
  1. In a medium saucepan, whisk the maple syrup and gelatin. Add the water, whisk, and let sit for 5 minutes. Whisk in the salt.
  2. Bring to a boil, stirring frequently. The mixture may bubble up as it starts to boil. Remove from heat and whisk in the cream.
  3. In a large bowl, whisk together the sour cream and vanilla bean paste. Whisk in the maple syrup/gelatin mixture. Pour into serving dishes, cover, and chill for 3-4 hours, or until totally set.
  4. Meanwhile, make the rhubarb compote: In a small saucepan, boil the rhubarb and maple syrup until the rhubarb is soft, about 5 minutes. Remove from heat and stir in the vanilla bean paste. Chill before serving.
  5. To serve: Top each of the bowls of Russian cream with the cooled rhubarb compote. Enjoy! Adapted from Eighty Twenty Dietitian

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