Russian Cream with Strawberries

1. 1

   In a medium saucepan, combine the sugar and gelatin.

2. 2

   Stir in 3/4 cup of cold water and let stand for 5 minutes to soften the gelatin.

3. 3

   In a large bowl, whisk the sour cream with 1 1/2 teaspoons of maple syrup.

4. 4

   Bring the sugar-gelatin mixture to a boil, stirring constantly, until the sugar and gelatin dissolve.

5. 5

   Remove the pan from the heat and whisk in the heavy cream until frothy on top.

6. 6

   While whisking constantly, slowly drizzle the heavy cream mixture into the sour cream; whisk until fully incorporated.

7. 7

   Divide the cream among eight 6-ounce ramekins and refrigerate overnight.

8. 8

   Meanwhile, in a small saucepan, combine the vinegar and the remaining 6 tablespoons of maple syrup and bring to a simmer.

9. 9

   Cook until thickened and reduced to 1/2 cup, 15 to 20 minutes.

10. 10

    Let the maple gastrique cool to room temperature and refrigerate.

11. 11

    To serve, top the Russian cream with the strawberries and drizzle with some of the maple gastrique.

* Per serving · 4 servings · Values may vary.

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