Fruit à la Russe

Fruit à la Russe Recipe - Delicious Non-Fat Milk and Egg Dessert from Russia

Region / culture: Russia | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Fruit à la Russe is a delightful and refreshing dessert that combines a creamy custard sauce with fresh California nectarines and plums. This recipe is perfect for a light and healthy treat that is sure to satisfy your sweet tooth.

History

Fruit à la Russe is a classic dessert that originated in Russia. It was traditionally made with a rich custard sauce and a variety of fresh fruits. Over time, the recipe has evolved to include different fruits and flavorings, but the basic concept remains the same.

Ingredients

1 cup of non-fat milk
1 egg
2 tbsp of fructose
0.25 tsp of vanilla
0.5 tsp of rum extract
3 California nectarines
6 fresh California plums

How to prepare

In a double boiler, scald the milk.
Slowly add about 0.25 cup of hot milk to the egg, stirring with a wire whisk.
Return the mixture to the double boiler and continue cooking, stirring constantly, until the custard coats a metal spoon.
Allow it to cool.
Add fructose, vanilla, and rum extract.
Mix all the fruit together and divide it among 8 serving bowls.
Spoon 2 tbsp of sauce over each serving or serve the sauce in a small bowl for dipping.

Variations

Try using different fruits such as peaches, berries, or pineapple in place of the nectarines and plums.

Cooking Tips & Tricks

Be sure to scald the milk slowly to prevent it from burning.

- Stir the custard constantly to prevent lumps from forming.

- Allow the custard to cool before adding the fructose and flavorings to prevent them from curdling.

Serving Suggestions

Serve Fruit à la Russe chilled for a refreshing treat on a hot day.

Cooking Techniques

The custard sauce is cooked using a double boiler to prevent it from burning.

Ingredient Substitutions

You can use sugar in place of fructose if desired.

Make Ahead Tips

The custard sauce can be made ahead of time and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve Fruit à la Russe in elegant glass bowls for a beautiful presentation.

Pairing Recommendations

Pair Fruit à la Russe with a glass of sparkling wine for a special occasion.

Storage and Reheating Instructions

Store any leftovers in the refrigerator and enjoy within 2-3 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Fruit à la Russe contains approximately 120 calories.

Carbohydrates

Each serving of Fruit à la Russe contains approximately 25 grams of carbohydrates.

Fats

Each serving of Fruit à la Russe contains approximately 1 gram of fat.

Proteins

Each serving of Fruit à la Russe contains approximately 3 grams of protein.

Vitamins and minerals

Fruit à la Russe is a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains eggs and milk.

Summary

Fruit à la Russe is a low-fat, low-calorie dessert that is rich in vitamins and minerals.

Summary

Fruit à la Russe is a delicious and healthy dessert that is perfect for any occasion. With its creamy custard sauce and fresh fruit, it is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins. She was known in our small town for her exquisite culinary skills, and I always loved spending time in her cozy kitchen, watching her work her magic.

On this particular day, Mrs. Jenkins was preparing a special dessert for a dinner party she was hosting that evening. As I sat at the kitchen table, sipping on a cup of tea, she suddenly pulled out a tattered old cookbook from the shelf and began flipping through its pages.

"Ah, here it is," she exclaimed, pointing to a recipe titled "Fruit à la Russe." Intrigued, I leaned in closer to get a better look. The recipe called for a colorful assortment of fresh fruits, mixed with a light and fluffy cream sauce, and garnished with slivered almonds and a sprinkle of powdered sugar.

As Mrs. Jenkins carefully followed the steps of the recipe, I watched in awe as she effortlessly whipped up this elegant dessert. The vibrant colors of the fruits, paired with the creamy sauce, created a beautiful and enticing dish that looked almost too good to eat.

After the dinner party, Mrs. Jenkins kindly shared the recipe with me, knowing how much I loved to cook and bake. I eagerly copied it down in my own recipe book, making sure to note all of her tips and tricks for creating the perfect Fruit à la Russe.

Over the years, I have made this delicious dessert countless times, each time adding my own personal touch to the recipe. I have shared it with friends and family, bringing it to potlucks and parties, and it has always been met with rave reviews.

I have tweaked the recipe here and there, experimenting with different fruits and flavors, but the essence of the dish remains the same. It is a delightful combination of sweet and creamy, with a hint of crunch from the almonds, making it the perfect ending to any meal.

As I reflect on the journey of how I learned to make Fruit à la Russe, I am filled with gratitude for Mrs. Jenkins and her willingness to share her knowledge and passion for cooking with me. It is through her guidance and inspiration that I have become the cook that I am today, always eager to try new recipes and techniques in the kitchen.

So, the next time you find yourself in possession of a variety of fresh fruits and a craving for something sweet, why not give Fruit à la Russe a try? I promise you won't be disappointed. Just remember to savor each bite, appreciating the flavors and textures that come together to create this delightful dessert. And who knows, maybe one day you'll stumble upon a new recipe that will spark your own culinary journey.