Russian Cream

This is also known as "Food of the Gods." The trick is to get the gelatin as hot as you can, so that when it hits the cold cream it remains lump-free. Work quickly!

2 cups cream
1 cup confectioners' sugar
1 tablespoon plain gelatine
1/4 cup cold water
2 cups sour cream

Set aside 1/4 cup cream.

In a large unchilled bowl, beat the remaining cream to stiff peaks, gradually adding the confectioners' sugar. Set aside at room temperature while preparing the gelatine.

Combine gelatine and water in a bowl you can place over heat. Set aside to soften for 5 minutes, then set the bowl directly over medium heat and swirl until gelatine is liquefied, about 1 minute. Add reserved 1/4 cup cream and heat the mixture until it is hot.

Working quickly, fully blend a large scoop of the whipped cream into the hot gelatine-cream mixture by stirring and folding. Immediately fold the gelatine-cream back into the whipped cream, firmly and with fast strokes. The faster your motions, the less likelihood of lumps. Fold in sour cream. The mixture will glisten and mound. Chill about 3 hours before serving.

Spoon the Russian Cream into a dessert bowl, then top with a colorful fruit pur e. It will look like a soft serve ice cream cone with a curled tip.