Floating Swedish Cream

"Here is another version of my Swedish Creme recipe that is less formal and great for everyday dining. Again, you can also top this with any kind of fresh fruit that is in season. Posted for ZWT 6."
 
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photo by Elmotoo photo by Elmotoo
photo by Elmotoo
Ready In:
2hrs 20mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • In a medium saucepan over low heat, heat the half-and-half, gelatin, and sugar for about 8-10 minutes, stirring frequently, until all the sugar is dissolved and steam starts to form. Do not boil.
  • Remove from the heat and cool for about 5 minutes. With a wire whisk, stir in the sour cream and the extracts and combine thoroughly. Pour into a 9-inch glass pie plate and chill for 2-3 hours. Top with the sliced peaches and serve.

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Reviews

  1. Actually 4.5 only because it didn't set up properly. I followed directions (gasp!), too. But, OMG HOW DELICIOUS!!! Which is why I rounded UP the stars instead of down. ;) This is so silky smooth & luscious. Absolutely divine! I can see making this daily with a different fruit each time. Well, maybe not EVERY single day, but you know what I mean. Next time I will use 2 packets of gelatin. Made for ZWT9, Mike & the Appliance Killers!
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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