Doug is really not much of a desert eater but I blew his socks off with this one. It had just the right amount of sweetness to it and of course, anything with raspberries in it makes him go crazy. (It’s fun when he goes crazy)

RUSSIAN CREAM:

• 1 cup plus 3 TBS. heavy cream
• 1/2 cup sugar
• 1 envelope plain gelatin
• 1/2 pint sour cream
• 1/2 tsp. vanilla

RASPBERRIES ROMANOFF:

• 4 cups fresh or frozen raspberries
• 1/2 cup Grand Marnier

CHOCOLATE  SAUCE:

• 12 ounces semi-sweet chocolate  chips, milk chocolate or sweet, baking chocolate
• 1/2 cup whipping cream

RUSSIAN CREAM:

Mix together cream, sugar and gelatin in a saucepan and heat gently until the gelatin is thoroughly dissolved. Cool until slightly thickened. Fold in sour cream and flavor with vanilla. Whisk until mixture is quite smooth. Pour mixture into a 3-cup metal mold or into 6 small 1/2-cup individual molds (those cheapy, shallow champagne glasses work perfectly). Cover with plastic wrap and chill until set, at least 4 hours.

RASPBERRIES:

Pour Grand Marnier over raspberries and marinate in fridge, stirring occasionally until ready to serve.

CHOCOLATE SAUCE:

Melt chocolate and whipping cream slowly in a sauce pan over low heat, stirring frequently. Keep warm or reheat, slowly, just before serving.

TO SERVE:

To unmold cream, dip the container or individual servings into hot water making sure water does not flow over the top of the mold. Invert onto serving plate(s). Top with raspberries and surround cream mold with a stream of chocolate. Great with espresso and a snifter of Grand Marnier.