Swedish Cream
Description
The gelatin may not have warmed sufficiently to melt into the cream mixture or, if the cream mixture boiled, the gelatin may have been destroyed.
Ingredients
- 2 cups heavy whipping cream
- 1 cup plus 2 teaspoons sugar, divided
- 1 envelope unflavored gelatin
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups sour cream
- 1 cup fresh or frozen raspberries
Directions
- 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.
- Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour.
- Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.
