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
Russian Cream with Vanilla Rhubarb Compote

This sour cream panna cotta is a delicious and easy dessert!
Ingredients
- 1/4 to 1/2 cup maple syrup
- 2 1/2 teaspoon grass-fed gelatin
- 1/4 cup + 2 tablespoons water
- 1 pinch of salt
- 1 cup heavy cream
- 1 1/2 cups sour cream
- 2 teaspoons vanilla bean paste
For the Vanilla Rhubarb Compote:
- 1 1/4 cups chopped rhubarb
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla bean paste
Instructions
- 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 to a boil, stirring frequently. The mixture may bubble up as it starts to boil. Remove from heat and whisk in the cream.
- In a large bowl, whisk together the sour cream and vanilla bean paste. Whisk in the maple syrup/gelatin mixture. Pour into serving dishes, cover, and chill for 3-4 hours, or until totally set.
Meanwhile, make the rhubarb compote:
- In a small saucepan, boil the rhubarb and maple syrup until the rhubarb is soft, about 5 minutes. Remove from heat and stir in the vanilla bean paste. Chill before serving.
To serve:
- Top each of the bowls of Russian cream with the cooled rhubarb compote. Enjoy!
Notes
- Recipe adapted from Eighty Twenty Dietitian
- Rhubarb leaves are poisonous, so please don't use them in your compote!
- You can use vanilla extract in place of the vanilla bean paste if you wish. Or you could substitute 1-2 vanilla beans.
- If you're serving this with a very sour fruit, you may want to use the higher amount of maple syrup.
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Calories: 350Total Fat: 26.1gSaturated Fat: 15.8gTrans Fat: 0gUnsaturated Fat: 0gCarbohydrates: 24gFiber: 1gSugar: 21gProtein: 7g
Updated on May 28, 2024
Erica Lea
Monday 15th of August 2016
About 4 hours from start to finish.
write my cv for me
Monday 15th of August 2016
Oh, that looks good. I'll try to cook it! How long would it take to prepare the thing?
Erica Lea
Monday 6th of June 2016
Mmhmm - no baking required! :)
Erica Lea
Monday 6th of June 2016
Thanks, Kelli!
Erica Lea
Monday 6th of June 2016
Thanks, Heidi! It's one of my favorite desserts I've made. :)