Russian Cream with Raspberry Sauce

RUSSIAN CREAM:

1 (0.25-ounce) envelope unflavored gelatin

¼ cup water

½ cup plus 2 tablespoons sugar

1 (3-ounce) package cream cheese, softened

1 cup whipping cream

1 cup sour cream

1 teaspoon vanilla

RASPBERRY SAUCE:

1 (10-ounce) package frozen raspberries

2 tablespoons raspberry liqueur

For the Russian cream, in a medium saucepan combine the gelatin and water. Let stand 1 minute. Add the sugar and stir over medium heat until dissolved. Cool.

In a large bowl beat the cream cheese. Add the whipping cream, sour cream, gelatin mixture, and vanilla. Beat until blended. Pour into parfait or other suitable serving dishes. Refrigerate until firm.

For the raspberry sauce, combine the raspberries, the remaining 2 tablespoons sugar, and the liqueur in a blender. Blend until smooth. Strain through a sieve to remove the raspberry seeds, if desired. Serve over the Russian cream.

Makes 4 servings

Beverly Carruthers, Queen Mother or Queen B
Red Sails, London,
Ontario, Canada