Swedish Creme
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
This thick and creamy dessert is my interpretation of my mother’s recipe for Swedish krem. It has just a hint of almond flavor and looks spectacular with bright red berries on top. Serve it in glasses to match the occasion. —Linda Nilsen, Anoka, Minnesota
Ingredients
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2 cups heavy whipping cream
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1 cup plus 2 teaspoons sugar, divided
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1 envelope unflavored gelatin
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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2 cups sour cream
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1 cup fresh or frozen raspberries
Directions
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1.
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.
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2.
Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour.
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3.
Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.
Nutrition Facts
1 serving: 440 calories, 32g fat (21g saturated fat), 122mg cholesterol, 55mg sodium, 32g carbohydrate (30g sugars, 1g fiber), 4g protein.
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