Sheila's Swedish Creme
"This is a "must have" on our Christmas dessert table, but it is equally as good any time of year, or for any occasion. Although I use berries, it is wonderful with all different fresh fruits, such as kiwi or peaches. It is also very versatile and can be layered with fruit in a parfait dish if you prefer, nestled in a puff pastry or dessert shell, or set in a mold. We always serve it in one large stemmed glass bowl. Preparation time does not include chilling time."
photo by JackieOhNo!
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 2 cups whipping cream
- 1 cup sugar
- 1 (1/4 ounce) envelope unflavored gelatin
- 1 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 2 cups sour cream
- 1⁄2 pint fresh red raspberries
- 1⁄2 pint fresh blackberries
directions
- Place whipping cream, sugar, and gelatin in a sauce pan. Cook and stir over low heat until steam rises from the pan and gelatin is thoroughly dissolved. (If using a candy thermometer, it should read 160 degrees.)
- Stir in almond and vanilla extracts. Allow to cool (for about 10 minutes), then fold in sour cream until thoroughly combined.
- Pour into large bowl and cover with plastic wrap. Refrigerate from 1-4 hours to set properly.
- Before serving, sprinkle raspberries and blackberries over top.
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Reviews
-
I LOVE this recipe! I use a bit less gelatin because I think it gets a bit too firm as the original calls for it, but I've made this at least 10-15 times in the past year and it always gets rave reviews. I make fresh lemon curd to top it along with the berries, and sometimes serve with small shortbread type cookies. I also use plain greek yogurt in place of sour cream and there's nothing noticably different (I use Chobani or the Costco variety of Greek yogurt; other varieties have a less smooth consistency that I think would be detrimental to the recipe). Thank you for sharing!! -
Wow, this was amazing! I made it last night for guests as a trial run for Christmas morning, served in individual dessert dishes. I topped it with Strawberry Sauce #103421. I would caution that whatever topping you use, don't make it too sugary, like this strawberry sauce is. The creme is really delicate tasting so is easily overwhelmed by too much sugar. Still, it was so yummy. I also used light sour cream. Not only is this dish so incredibly easy to make but the wow factor is HUGE. I'm really surprised this hasn't gotten more reviews - people are missing out! I found another recipe for this online but it used 1 1/2 tsp cornstarch instead of the gelatine. I'm going to try that and hope it's more of a sauce and serve it over Blueberry Baked Oatmeal #110514 for Christmas breakfast. This dish will also do well at a mom's brunch I'm planning to host in a month or two. Thanks for this elegant and fantastic recipe!<br/><br/>Just an update, this creme goes very nicely with the blueberry baked oatmeal I mentioned above. Just make sure to use cornstarch instead of gelatine to give it a nice saucy consistency. -
This was great. Just what I was looking for. I had this many years ago and have had trouble finding anything that came close to what I remembered, thank's alot.
Tweaks
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Wow, this was amazing! I made it last night for guests as a trial run for Christmas morning, served in individual dessert dishes. I topped it with Strawberry Sauce #103421. I would caution that whatever topping you use, don't make it too sugary, like this strawberry sauce is. The creme is really delicate tasting so is easily overwhelmed by too much sugar. Still, it was so yummy. I also used light sour cream. Not only is this dish so incredibly easy to make but the wow factor is HUGE. I'm really surprised this hasn't gotten more reviews - people are missing out! I found another recipe for this online but it used 1 1/2 tsp cornstarch instead of the gelatine. I'm going to try that and hope it's more of a sauce and serve it over Blueberry Baked Oatmeal #110514 for Christmas breakfast. This dish will also do well at a mom's brunch I'm planning to host in a month or two. Thanks for this elegant and fantastic recipe!<br/><br/>Just an update, this creme goes very nicely with the blueberry baked oatmeal I mentioned above. Just make sure to use cornstarch instead of gelatine to give it a nice saucy consistency.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
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!!
