I remember that but hope you aren't inviting "wags" to your dinner parties anymore! LOL
RL`

I hadn't heard of it, Ginger. I will surely try it. Sounds really interesting.

Marlen, you will like it-a nice light dessert after a big meal.
RL`

Ginger,
I will have to try this. I got some fresh peachs left over from canning. I had got 3 cases plus about half of another.
Ihave never hard of it either.
Ilene

Russian Cream sounds a lot like a favourite of my family-

Panna Cotta
We particularly like this with sliced fresh peaches poached in cinnamon sugar syrup

20 fl oz cream
1/2 cup milk
1/2 cup caster/superfine sugar
1 tsp vanilla
4 tsp gelatine
1/2 cup water
sliced fresh summer fruit- strawberries, nectarines, plums, peaches, mangoes etc

Place the sugar, cream and milk into a saucepan and stir over low heat until sugar is melted. Do not boil. Remove from heat and stir in vanilla.
Sprinkle the gelatine over the water and melt in the microwave for 45 seconds. Add to cream mixture, whisk well then strain through a fine sieve into a jug.
Pour into six 1/2-cup moulds or teacups, place on a tray and cover loosely with plastic wrap. Refrigerate several hours or up to 3 days.
Wet fingers and gently ease away from the sides of the mould. Dip in hot water then invert onto a plate. Remove the mould and serve chilled with fruit.

Many years ago, my Mom use to make something similar called 'Bavarian Cream'. I can still taste it.

Sue

Ginger, what do you do with the sour cream?
Lisa

That wasn't clear, was it? You mix it in after you've combined the gelatin with the cream mixture, Lisa.

I make flat pans of traditional jello and cube it. Put the colored cubes in a mold and pour the cooled white (Russian) jello over it, chill and unmold. Looks like a stained glass window! I'm using yello, pink and orange cubes for Easter. Use a bit extra gelatin for molding purposes.