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Swedish Cream

4

270 min

Swedish Cream

Swedish Cream Photo 1

Time

270 min

Serving

6 persons

Calories

298

Rating

4.00★ (14)

Cuisine

European
Author: Victoria Buriak
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.

Ingredients

  • heavy cream: 1 cup
  • water: 3 Tbsp
  • sugar: 0.5 cup
  • unflavored gelatin: 1 envelope (.25 ounce envelope)
  • sour cream: 1 cup
  • vanilla extract: 0.5 tsp
  • almond extract: 0.5 tsp
  • frozen lingonberries: 1 cup (thawed)

Metric Conversion

Stages of cooking

Swedish Cream Photo 21
Swedish Cream Photo 32
  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.
    Swedish Cream Photo 2
  2. Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.
    Swedish Cream Photo 3

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