READY IN 4+ hrs

Swedish Cream

Read Reviews (5)

"This is a dish my sister makes for special occasions. It is not too sweet and it's 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." — EMERALDCITYJEWEL

Directions

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 onto a serving plate to unmold. Pour lingonberries over top.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 4 hrs 30 mins

Footnotes

If you don't have frozen lingonberries, you can use any sweetened, thawed frozen fruit, such as strawberries, blueberries, or raspberries for the topping!

Reviews More Reviews

Sep 21, 2009

I have made this for years. Note: If you need more you must make two separate batches. You can not double the recipe as it won't set properly. ENJOY!

—Luci

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Jul 19, 2007

This recipe is excellent! The dessert came out perfectly! I followed the exact directions only leaving out the almond extract and doubling the vanilla (only because we're not almond flavor fans). So delicious and creamy, my family has many requests for this! Thanks EmeraldCityJewel!

—bozo526

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9 Ratings

Dec 06, 2010

This is so easy and simple. I always make this at Christmas. I do put it in individual dishes so each person has a treat of their own

—DaniGirl

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Sep 16, 2010

Really don't recognize this dessert in any of my Swedish cookbooks. It reminds me more of that Italian dessert Panna Cotta or other Vanilla Pudding wich I love, serves perfectly after dinner with fresh berries and chocolate flakes on top. But Swedish? Doubtfully.

—Minniext

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Dec 23, 2012

This dessert is a staple at one of the ski lodges in the north shore of Lake Superior. This recipe tastes just how I remember it. Delicious and so easy to make. It's wonderful with tart berries.

—Lisa6

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Nutrition

Calories
298 kcal
15%

Carbohydrates
21.7 g
7%

Cholesterol
71 mg
24%

Fat
22.7 g
35%

Fiber
0.8 g
3%

Protein
3.1 g
6%

Sodium
38 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Swedish Cream

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 298
Calories from Fat: 205

% Daily Value *
Total Fat 22.7g 35 %
** Saturated Fat 14.1g 71 %
Cholesterol 71mg 24 %
Sodium 38mg 2 %
** Potassium 102mg 3 %
Total Carbohydrates 21.7g 7 %
Dietary Fiber 0.8g 3 %
Protein 3.1g 6 %
Sugars 17.5g
** Vitamin A 17 %
** Vitamin C 5 %
** Calcium 9 %
** Iron < 1 %
** Thiamin 3 %
** Niacin 4 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.