Swedish Cream
Description
Almond-vanilla flavored cream is set in a mold and then smothered in lingonberries to make a surprisingly simple dessert that looks like it took you a lot of time. This is a dish my sister makes for special occasions. It is not too sweet and very rich and creamy. If you like a sweeter dish, double the sugar. This makes for a lovely presentation that looks like you went to a lot of effort but didn't.
Ingredients
•
1 cup heavy cream
•
3 tablespoons water
•
1/2 cup sugar
•
1 (1/4 ounce) envelope unflavored gelatin
•
1 cup sour cream
•
1/2 teaspoon vanilla extract
•
1/2 teaspoon almond extract
•
1 cup frozen lingonberries, thawed
Directions
1
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.
2
Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.