Russian Creme Heart Recipes

CREAM HORNS

Steps:

• Preheat oven to 400 F / 200 C. Place the rack in the center of the oven.
• On a clean, slightly dusted flat surface, unfold 1 thawed puff pastry sheet. Place it on the surface. Dust the rolling pin with some flour.
• Using a pastry cutter, make 22 strips. Roll each strip lengthwise so that it doubles in length.
• Start at the end of a mould, wrap the dough around the mould in a spiral manner.
• Lightly press along with your fingers all the wrapped edges to seal them.
• Repeat the same with the remaining cream horns moulds.
• Place the wrapped moulds on a parchment lined baking sheet. Bake for 12 min or until golden brown. I baked them in batches of 11.
• Remove the horns from oven. Allow to cool for 10 minutes on the baking sheet. Remove the moulds and transfer the horns to a large plate.
• In a bowl of your electrical mixer, beat whipping cream with icing sugar until just the cream reaches stiff peaks. Add in cream cheese, vanilla and lemon zest. Beat 20-30 seconds.
• Fill the pastry bag ( with 2D tip) with filling & pipe it into each cream horn.
• Roast 2 tbsp crushed almonds. Allow to completely cool.
• Top each cream horn with some roasted crushed almonds.
• Dust with icing sugar.

RUSSIAN CREME

Steps:

• Combine sugar, water, and gelatin in small saucepan and blend well.
• Let stand 4 to 5 minutes.
• Place over medium heat and bring to boil, stirring constantly.
• Remove from heat.
• Gradually blend in cream.
• Combine creme fraiche and vanilla in medium bowl.
• Gradually add hot sugar mixture, whisking constantly until smooth.
• Pour into 6 or 8 wine glasses or desert dishes.
• Cover and refrigerate 4 to 6 hours.
• Garnish with sliced strawberries and blueberries.

RUSSIAN CREAM

Steps:

• Mix together cream, sugar, and gelatin in a saucepan and heat gently until the gelatin is thoroughly dissolved.
• Cool until slightly thickened.
• Fold in sour cream and flavor with vanilla.
• Whisk until mixture is quite smooth.
• Pour mixture into a serving bowl or 3 cup metal mold.
• If you want to make individual servings, pour into six small 1/2 cup individual molds.
• Cover and chill until set, at least 4 hours.
• Unmold by dipping container in hot water until edges being to melt.
• Invert mold onto a serving dish and surround with fruit.

RUSSIAN CREAM

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved. Remove from the heat; set aside. , In another saucepan, heat whipping cream and sugar over medium heat until sugar is dissolved and mixture is lukewarm. Remove from the heat; stir in gelatin mixture until completely dissolved. Cover and refrigerate until slightly thickened, about 30 minutes., Stir in sour cream and vanilla. In each of four parfait glasses, place a scant 1/4 cupful of cream mixture; top each with a rounded tablespoonful of raspberries. Repeat layers. Top each with scant 1/4 cup of cream mixture. , Cover and refrigerate for 3 hours or until set. Just before serving, garnish with fresh raspberries and mint if desired.