Russian Cream Parfait

We made this for Easter dessert. It was so good!

1 envelope unflavored gelatin
1/2 cup cold water
1 cup heavy whipping cream
3/4 cup sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1 (10 oz) package frozen sweetened raspberries, thawed
fresh raspberries and mint springs (optional)

In a small saucepan, sprinkle gelatin over cold water, let stand 1 min. Bring to boil, cook and stir until dissolved. Remove and set aside.

In another saucepan, hear whipping cream and sugar over med. heat until sugar dissolves and mix is lukewarm. Remove; stir in gelatin mixture until completely dissolved. Cover and refrigerate 30 minutes.

Stir in sour cream and vanilla. In each of four parfait glasses, place 1/4 cupful of cream mixture (it's still liquid, don't worry it will harden) top each with rounded TBS. of raspberries. Repeat layers. Top with cream mix and cover and refrigerate 3 hours. Garnish with raspberries and mint if desired. Makes 4

Home made marshmallows

This is a pretty involved recipe, but the kids and I had alot of fun doing it. Be careful when you pour the gelatin syrup into the sugar mixture, it really bubbles up.

1 cup confectioners' sugar for dusting
2 cups white sugar
1 tablespoon light corn syrup
1 1/4 cups water, divided
4 tablespoons unflavored gelatin
2 egg whites
1 teaspoon vanilla extract


DIRECTIONS
Dust a 9x9 inch square dish generously with confectioners' sugar.

1. In a saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
2. While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
3.In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting shapes with cookie cutters. Or, using a pastry bag, pipe out desired shapes while the mixture is still warm.