Swedish Cream

Name: 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

8 ingredients

2 steps

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

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.