Swedish Creme
This thick creamy dessert is a great finale to one of Mom's hearty meals. It has just a hint of almond flavor and looks spectacular with bright-red berries on top.
-Linda Nilsen, Anoka, Minnesota
SERVINGS
|
8
|
CATEGORY
|
Dessert
|
METHOD
|
Chill
|
PREP |
10 min. |
COOK
|
5 min.
|
TOTAL
|
15 min.
|
INGREDIENTS
- 2 cups heavy cream
- 1 cup plus 2 teaspoons sugar, divided
- 1 envelope unflavored gelatin
- 1 teaspoon clear imitation vanilla extract
- 1 teaspoon almond extract
- 2 cups (16 ounces) sour cream
- 1 cup fresh or frozen red raspberries, crushed
DIRECTIONS
In a saucepan, combine cream and 1 cup sugar. Cook and stir constantly over low heat until candy thermometer reads 160° or steam rises from pan (do not boil). Stir in gelatin until dissolved; add extracts. Cool 10 minutes. Whisk in sour cream. Pour into eight dessert glasses or small bowls; chill at least 1 hour. Before serving, combine raspberries and remaining sugar; spoon over each serving. Yield: 8 servings.