Wednesday, July 12, 2017

Swedish Creme


  • 2 cups heavy whipping cream
  • 1 cup plus 2 teaspoons sugar, divided
  • 1 envelope unflavored gelatin
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups (16 ounces) sour cream
  • 1 cup fresh or frozen raspberries


  1. In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160 degrees ( do not allow to boil). Stir in gelatin until completely dissolved.
  2. Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour in sour cream. Pour into eight dessert dishes. Refrigerates at least 1 hour.
  3. Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.
Prepared by Collin Lockfield
July 12, 2017

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