Swedish Creme Recipe
- 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 red raspberries
- In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160°(do not allow to boil). Stir in gelatin until completely dissolved.
- Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into eight dessert dishes. Refrigerate at least 1 hour.
- Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops. Yield: 8 servings.
Reviews for Swedish Creme(4)
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Made this the other night. Cut recipe in half to see if I would like it before making full batch. WOW! Right up my alley. It was so good I am making enough to give my 12 co-workers a shot at it.
I've been making this dessert since it was printed in Taste of Home about 15 yrs ago.
A chocolate version can be made by adding cocoa powder too taste.
Not caring a lot for the taste of raw raspberries I use strawberries, blueberries or blackberries.
I always double the recipe because this is just way too delicious to serve in less than 1 cup portions
This is absolutely delightful and rich in flavor. I make this for Christmas every year and always asked for the recipe.
I make this for my Holiday Open House and always asked for the recipe. Can not have Xmas without it.
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