Sunday, March 31, 2013

Russian Cream with blackberry, blueberry and rose petal compote

Hallelujah its spring! Happy Easter!

Apparently I went into hibernation over the winter and didn't make a single post. Sorry friends.
I've got a good one for you now though. Our Amazing Race feasts are back in full swing and tonight I'm on dessert duty which is my favourite dish to prepare (and let's be honest -eat too).
I love that our Sunday feasts are so multi-cultural, offering an assortment of foods and traditional dishes from all over the world. How appropriate for Amazing Race, no?

For example here's our menu from last week:
Beef empanadas with pickled onions, cucumbers and salsa to start. Corn, avocado, baby tomato and cilantro salad, spinach parmesan mashed potatoes, Hungarian chicken Paprikash and homemade whole wheat sourdough artisan bread as the main. Homemade chocolate and chocolate-chocolate chip cookies sandwiched around vanilla, cookie-dough or birthday cake ice cream.

Tonight I'm told that we're having beef Vindaloo with rice pilaf and naan bread. I have no idea what the salad and appy are going to be, but I'm already excited.

So to keep with the multiculturalism, here's my contribution tonight:

Russian Cream with blackberry, blueberry and rose petal compote

Serves 12

4 cups cream (whipping or half & half)
2 cups sugar
1 Tbsp plain gelatin
2 cups sour cream
1 tsp vanilla
2 cups fresh berries (raspberries, blackberries, blueberries, strawberries etc.)
2 Tbsp dried rose petals
1/2 cup sugar
1 Tbsp fresh lemon juice
Fresh berries or fruit to garnish

Blend sugar and gelatin well. Add them, along with the cream to a pot. Stir over medium-low heat until the sugar and gelatin are completely dissolved. Cool to a slightly warm temperature and add the sour cream and vanilla. Mix quickly until well blended and smooth. Pour into mould(s) and chill for 3 hours or overnight.

Crush berries with sugar in a pot over low heat. Heat until mixture is syrupy. Add rose petals and lemon juice and stir over medium heat for 2 minutes. Allow to cool and then spoon over gelled cream. Allow to chill for an hour or until set.

Garnish with fresh fruit, berries, mint, pirouette cookies, crushed toasted nuts or whatever you choose!

Enjoy! I hope everyone tonight does...

Buen Provecho!

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