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Recipes | Russian Cream with Raspberries

I have something new and exciting for you this week. Recipes! Periodically, we will sharing some of our favorite Buck’s T-4 recipes from both past and present. We hope to give you a deeper look into our kitchens, the minds that work the culinary magic and allow you to make at home what you have enjoyed at Buck’s. To start off, I picked one of my favorite T-4 traditions, Russian Cream with Raspberries.

To my dismay, I tried this delightful dessert in my first week at Buck’s and since have never really given the other desserts the time of day. I’m not the only one who has suffered from this problem because when I asked Mike, Chuck and Dave when this dish first appeared on the menu, none could quite remember–it was so many years ago. Before Dave’s time, before Chuck’s too and Mike’s best guess, 1980. That was 31 years ago and the most incredible detail is that it has never left the menu. Sometime around 1980 a new pastry chef who’d come from Jackson brought the recipe with them and while many subsequent chefs have tried to contemporize the sweet, they’ve never succeeded. If you’ve tried this dessert at Buck’s before then you know why failure was inevitable. And if you haven’t had the privilege of indulging in Russian Cream, make this very soon (tomorrow?) and you’ll know why, too.


Russian Cream with Raspberries
Yield: 8-6 oz servings

1 ½ tsp Gelatin (Knox, e.g.)
¼ Cup Water
2 ½ Cups Regular Whipping Cream
1 ¼ Cups Sugar
2 1/4 tsp Vanilla
20 oz sour cream
Frozen Unsweetened Raspberries, slightly thawed (Or other berries of choice)*

Place gelatin in water and dissolve over low flame until clear. In a large saucepan, heat cream and sugar over low flame until sugar melts and mixture is hot. Add vanilla, then gelatin. Stir mixture vigorously with wire whisk until gelatin is thoroughly dissolved and well-mixed. Remove from heat and add sour cream, mixing continuously with whisk. Place in large container and cool until firm (preferably over night).

Alternate layers of cream blend with your frozen raspberries or other berries of choice in 8 parfait glasses, wine glasses or other clear glass of choice. Top with fresh whipped cream and garnish with a sprig of mint.

If not serving immediately, skip the whip cream step and cover individual portions and refrigerate until ready to serve.

*Eek, frozen berries? Really? Yes, really. The beauty of using frozen unsweetened berries in this dish is that as they thaw the juice that is released has a nice slightly sweet but still tart flavor that mixes with your cream. It is the balance you are looking for.  If you have fresh berries on hand or the ones at the store can’t be resisted then I recommend doing a blend of fresh and frozen so you still have that juice. But, be creative and tell us what combinations you come up with.


4 Responces in Recipes | Russian Cream with Raspberries
Breese Morse says:

My wife & I live in San Antonio, Texas and we visited the Big Sky area back in February and ate at Buck’s T-4 a few times. It turned out to be our favorite restaurant in the area. One of the dishes we ate was the Korean Style Lamb Chops. They were amazing! I’ve looked on line for recipes but haven’t found anything remotely as good as yours. I am hoping that you will share your recipe with me so I can try them here at home. It would be a nice reminder of a fun trip and a great restaurant.
Thank you,
Breese Morse

April 18, 2015 at 3:28 pm
Bucks T-4 says:

Hi Breese,

Thanks for visiting us this winter. I’m glad you enjoyed the lamb short ribs–they are a personal favorite. Chef Mechura has provided the recipe. It is scaled for restaurant use, but the proportions are not exact so it should be fairly simple to scale down. We use the Sous Vide method to cook the ribs in advance of service and heat them under the broiler for service. You could substitute a slow braise in the marinade for a few hours (maybe start with 2 hours) to get that fall-off-the-bone effect and then blast them under the broiler to crisp them up a little. This would work for lamb chops or pork ribs as well. I’d also like to try smoking them slowly. Bon appetit!

6-7 Lbs. Lamb Short Ribs
1.5 Qt. Soy Sauce
1 Bag Brown Sugar (2#’s)
2 Qts. Water
1 TBSP. Garlic Powder
2 TBSP. Chinese 5 Spice

• Combine Ingredients and mix well.
• Place Ribs in Marinade for 24-48 Hrs.
• Remove from Marinade and place 4 Racks of Ribs per 8×15 Bag with 2oz. of Marinade.
• Vacuum Seal.
• Sous Vide @ 158°F for 16 Hrs.
• Shock in Ice Bath till Below 40°F
• Label & Date
• Store in Walk-in

May 28, 2015 at 1:21 am
Lexi says:

Russian Cream with Berries may actually be my most favored dessert, to serve to myself and friends. I’m delighted to learn the Master’s at Buck’s T-4 are sharing their secrets and Russian Cream is a favorite there too. I used to serve Russian Cream to my patrons at a darling cafe in Duluth, MN. It was a summer favorite and it was only ever topped with fresh raspberries and mint picked from the garden. With the luxury of our personal grown berries, I never considered playing around with making the recipe a lil’ juicier. Sounds delicious. I’m always sure to use a fine vanilla extract and quality sour cream. For a smoother and richer cream, I’ve substituted creme fraiche for the sour cream. I’m inspired to make this dessert again soon.

October 20, 2015 at 11:23 pm
Jamie Leaf says:

Is there any way to get the recipe for the Montana grains side dish you use to serve? It was absolutely delicious and we’d ask for it to be substituted to accompany every entree we ordered. Loved it so much my husband is asking me to figure out how to make it at home. Please help!

November 4, 2015 at 3:00 pm

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