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Swedish Cream

"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."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (2)

Rate/Review | 412 people have saved this

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
4 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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

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.

Footnotes

FOOTNOTE

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 299 | Total Fat: 22.7g | Cholesterol: 71mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2007 by bozo526 
This recipe is excellent! The dessert came out perfectly! I followed the exact directions... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by Luci 
I have made this for years. Note: If you need more you must make two separate batches. You... MORE

 
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