Russian Cream

There is nothing better than celebrating Easter with family and friends over a traditional Sunday roast, and we’ve a simple dessert for you that’s guaranteed to bring a smile to everyone’s faces, Russian Cream (or wobbly rabbit as we like to call it!).

A Cornish dessert, it was traditionally prepared for special occasions such as Christmas, Flora Day, feasts and show days as well as Sunday teas.


1 pint full fat milk

2 large eggs

3 tbsp caster sugar

1 level tablespoon or 1 sachet of gelatine

1 tsp vanilla essence or some vanilla bean paste or extract. You can also use fresh vanilla from a pod

1 packet of green jelly


Separate the eggs placing the egg yolks in one bowl and the whites in a separate bowl.

Place the sugar, milk and gelatine into a heavy based saucepan and warm over a low heat, whisking continuously until the gelatine has dissolved. Whisk in the egg yolks into this mixture using until well combined.

Bring the mixture slowly almost to the boil whisking continuously (until the mixture starts moving in the pan but not to boiling point), and then remove from the heat.

Add the vanilla and allow to cool slightly.

In a clean bowl, whisk the egg whites until stiff and then gently fold into the milk mixture.

Pour the mixture into a rabbit (or similar) mould and leave undisturbed to set for at least 3 hours.

Meanwhile, make up the green jelly according to the instructions and leave to set.

To serve, run a knife gently around the rim of the rabbit mould to loosen and then set a large serving plate upside down on top of the mould.  Turn the mould upside down holding the plate underneath.

Chop up the green jelly and place around the rabbit to resemble grass.