These blushing beauties won my heart over the red plums I was shopping for to make with these Russian cream desserts.
Roasting plums with honey and vanilla seemed like the perfect foil for some Russian cream. But there they were, perfectly ripe raspberries seemed a bit more exciting and vibrant than that of their neighboring fruits.
In the meantime, J. and I are excited to get out of the city to travel to the north and see some good fall color. The fall season here is a bit bland this year. It has been for the past several years.
I can’t wait to enjoy the sea of color; the blushing hues of oranges, the intense crimson of the maples, to walk through the wilderness and take in autumn while it lasts. Hopefully it won’t be too late!
A thank you to all for your comments and inquiries from the last post! With many requests for the stone fruit tart recipe, I have posted it here.
Have a wonderful weekend everyone!
Russian Cream, golden raspberries, coconut & pistachios [serves 4]
1 cup unsweetened coconut milk [from cans] -or- full fat cream
5 Tablespoons can sugar
1 teaspoon gelatin
¼ cup cold water
1 cup full-fat sour cream
1 teaspoon vanilla extract [optional]
½ pint golden raspberries
¼ cup coconut flakes
2 Tablespoons pistachios, coarsely chopped
1 teaspoon confectioner’s sugar for dusting
making the cream:
1. In a small dish place water and sprinkle gelatin over the surface, set aside to bloom.
2. Heat coconut milk and sugar in a small saucepan just to a gentle boil.
3. Whisk a small quantity of coconut milk to the gelatin and add to the saucepan.
4. Whisk in sour cream and vanilla is using until smooth.
5. Divide mixture into four serving dishes and chill for at least 4 hours to set.
assembling creams:
1. Arrange raspberries in the center of each dish.
2. Sprinkle pistachios and coconut flakes around raspberries.
3. Lightly dust creams with confectioner’s sugar.
16 comments
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September 29, 2012 at 5:41 am
homeboundtheheartoflife
again beautifully shot… love your pics and can’t wait for your next post. have a lovely weekend Michael.
September 29, 2012 at 6:14 am
michael
Thank you! I can’t wait to see the color up north. Fingers crossed I can bring that back for the blog.
September 29, 2012 at 11:57 am
Linda Petcu
Again Michael it looks wonderful.
October 1, 2012 at 1:02 pm
peasepudding
I’m not surprised they won your heart, they are beautiful and the images you have captured
October 1, 2012 at 4:34 pm
Kiran
Utterly beautiful! I love the use of berries in simple terrines :)
October 4, 2012 at 2:39 am
Saga
Are they for sure raspberries and not cloudberries? The images are stunning stunning stunning. Thanks for sharing.
October 4, 2012 at 4:27 am
michael
They are indeed raspberries. The color was so stunning I couldn’t resist!
October 4, 2012 at 5:11 pm
Anna
Your works are gorgeous! Very beautiful light and soft colors. And your foodphoto props…OMG…they are wonderful.
October 5, 2012 at 6:24 am
michael
Thank you so much Anna!
October 19, 2012 at 10:46 pm
thyme (Sarah)
Lovely photos and food styling. It’s early in the morning and I am so tickled to have stumbled across some gorgeous photography.
October 20, 2012 at 6:16 am
michael
Thank you Sarah!
October 24, 2012 at 8:07 pm
mollisia
I’ve just discovered your blog and I am spellbound by your faboulous photos and recipes! :)
October 26, 2012 at 12:12 am
michael
Thank you Mollisia.
October 31, 2012 at 10:05 am
stephaniegerow
You are very much an artist!
December 10, 2012 at 4:03 pm
sophistimom
I saw one of your photographs of some tarts on Pinterest last week that I fell in love with, but couldn’t find a complete link back to the original site. I am so glad to have discovered the photograph came from your blog!! Everything you’re doing is absolutely lovely.
December 13, 2012 at 12:45 pm
michael
Thank you.