Swedish Cream
"It is not too sweet and it's very rich and creamy. If you like a sweeter dish, double the sugar. This makes for a lovely presentation that looks like you went to a lot of effort but didn't. total time includes refrigeration time"
- Ready In:
- 4hrs 50mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 cup heavy cream
- 3 tablespoons water
- 1⁄2 cup sugar
- 1 cup sour cream
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1 cup frozen berries, thawed
directions
- 1. Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
- 2. Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour berries over top.
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