Swedish Cream

Ingredients

  • 1 cup heavy cream
  • 3 tablespoons water
  • 1/2 cup sugar
  • 1 (.25 ounce) envelope unflavored gelatin
  • 1 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup frozen lingonberries, thawed

Directions

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.

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Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.