Russian Cream (Sour Cream Panna Cotta) with Vanilla Rhubarb Compote

This Russian Cream recipe is creamy, tangy, and delicious! It’s the perfect no-bake dessert for the summer months.

Story Time:

The first time I had this Russian Cream Dessert was almost four years ago. My aunt-in-law had a celebration for all the years she had spent working as a cook at a Russian camp, and we were invited! Lucky us.

I can’t recall many details of the menu (it was delicious!), but the dessert was certainly memorable.

We were served what I assumed was panna cotta. But when I tasted it, there was a faint hint of tanginess, almost like cheesecake. It was topped with raspberries, which complemented the slightly sour dish perfectly. Fabulous.

We talked about how much we enjoyed it on the ride home.

I asked my aunt-in-law what on earth that delicious dessert was called, and she said it was Russian Cream. I knew I needed to try to replicate it at home.

But the years passed, and for some reason I never did attempt it.

Last week, I decided that needed to change. So I copied down a recipe that I had saved up for quite some time, making some changes so it would be a tad healthier (you know me).

I stirred everything together, poured it into little serving dishes, slid them into the refrigerator, and hoped for the best. And I was not disappointed.

Okay, let me show you how to make it!

Ingredients:

You only need a few simple ingredients:

• 1/4 to 1/2 cup maple syrup: I decided to opt for a less refined sugar. You can substitute 1/2 cup sugar if you prefer. If you like a tangy flavor, use the smaller amount of sweetener.
• 2 1/2 teaspoons gelatin: This is what thickens the Russian cream! You can also use an envelope of unflavored gelatin. I like to use grass-fed gelatin, but use whatever you have on hand.
• 1/4 cup + 2 tablespoons cold water: This helps to dissolve the gelatin.
• Pinch of salt: I like to add just a pinch of salt to help draw out the other flavors.
• 1 cup heavy whipping cream: Here’s where that creamy, dreamy texture comes in!
• 1 1/2 cups sour cream: Please use full-fat sour cream here.
• 2 teaspoons vanilla bean paste: You can substitute vanilla extract if that’s all you have on hand. If you want to switch up the flavor profile, you could experiment with almond, lemon, or orange extract.

For the Vanilla Rhubarb Compote:

• 1 1/4 cups chopped rhubarb
• 3 tablespoons pure maple syrup
• 2 teaspoons vanilla bean paste

How to Make Russian Cream

In a medium saucepan, whisk the maple syrup and gelatin. Add the water, whisk, and let sit for 5 minutes. Whisk in the salt.

Bring that to a boil over medium heat, stirring frequently. The mixture may bubble up as it starts to boil, so keep an eye on it.

Remove from heat and whisk in the heavy cream.

In a large bowl or measuring cup, whisk together the sour cream and vanilla bean paste. Whisk in the maple syrup/gelatin mixture.

Pour into serving dishes, make sure to cool to room temperature, then cover and chill for 3-4 hours, or until totally set.

You want to select serving dishes that hold about 7-8 ounces. I like the Weck 762 – 1/5 L Tulip Jars, but half pint jars work as well. You could also use small ramekins or wine glasses. 

Quick tip: If you stir it together in a measuring cup with a spout, it will be a lot easier to divide it between the little jars or serving dishes.

This Russian Cream is so smooth and utterly creamy. But somehow it manages to be light at the same time. It’s slightly sour, but not nearly as tangy as cheesecake.

It slips over your tongue delightfully. And there’s the occasional pleasant crunch from the vanilla beans.

It’s divine, but it’s also stupidly easy to throw together. My kind of dessert.

 

When I shared this dessert with my sister and her family it received rave reviews.

My brother-in-law commented, “This is how yogurt SHOULD be.” And my 7-year-old niece said, “It’s too yummy.”

Serving:

You can serve this dish with a variety of toppings: the vanilla rhubarb compote in this recipe, fresh strawberries, blueberries, blackberries, or raspberries (fresh raspberries is more traditional), a good-quality jam…

Oh, and I just had an idea: LEMON CURD. That would be amazing.

I foolishly left the rhubarb compote on the table while I nursed my baby. When I returned, my older child had eaten most of it. 🤣

Just to reiterate, my recipe isn’t completely authentic Russian Cream: I used maple syrup instead of sugar as a sweetener, and I added loads of vanilla bean paste. I also cut WAY down on the sweetener, which I prefer. But if you have more of a sweet tooth, use the higher amount of sugar suggested.

Oh, and if you’d like more rhubarb recipe ideas, check out this post. And for even more info on rhubarb, check out Brenda’s post on The Pioneer Woman’s blog.

 

More Spring and Summer Dessert Recipes:

• Creamy Yogurt Panna Cotta
• Easy Homemade Vanilla Ice Cream
• Southern Peach Cobbler with Pie Crust Topping
• Matcha Chocolate Chunk Ice Cream
• Lemon Curd Ripple Ice Cream
• Triple Lemon Naked Layer Cake

More Rhubarb Recipes:

• Strawberry Rhubarb Crumb Cake
• Rhubarb Crunch
• Sourdough Shortcakes with Rhubarb
• Rhubarb Upside Down Cake

Some links are affiliate. All opinions are completely my own.

Updated on May 28, 2024