Swedish Cream recipe

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Ingredients

1 cup heavy cream
3 tablespoons water
½ cup sugar
1 (.25 ounce) envelope unflavored gelatin
1 cup sour cream
½ teaspoon vanilla extract
½ teaspoon almond extract
1 cup frozen lingonberries, thawed

Nutrition Info

297.8 calories
carbohydrate: 21.7 g
cholesterol: 71.2 mg
fat: 22.7 g
fiber: 0.8 g
protein: 3.1 g
saturatedFat: 14.1 g
servingSize: -
sodium: 38.3 mg
sugar: 17.5 g
transFat: : -
unsaturatedFat: : -

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 lingonberries over top.

Recipe Yield

6 servings

Recipe Note

This is a dish my sister makes for special occasions. 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.

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