swedish cream

Ingredients

• Servings: 6
• 1 cup heavy cream
• 3 tablespoons water
• 1/2 cup sugar
• 1 (.25 ounce) envelope unflavored gelatin
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup frozen lingonberries, thawed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• 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.
• loosen from mold by dipping into hot water. invert a serving plate to unmold. pour lingonberries over top.