Russian Cream

Name: Russian Cream
Ingredients: 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

10 ingredients

5 steps

Ingredients

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

Directions

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