Swedish Cream

Prep Time 10

Cook Time 10

cooling 45

Servings servings

Calories 447kcal

Ingredients

1 cup Heavy cream
1/2 cup Sugar divided
1/2 envelope Unflavored gelatin
1/2 tsp Vanilla extract
1/2 tsp Almond extract
1 cup Sour cream
2 cups Raspberries

US Customary - Metric

Instructions

In a large saucepan, combine cream and 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 vanilla and almond extracts. Cool 10 minutes. Whisk in sour cream. Pour into dessert cups. Refrigerate until cooled and set, about 45 minutes.
Just before serving, lightly crush the raspberries and spoon over top.

Notes

Pro Tip - this can be made in advance which will ensure that it sets properly. You can also use the freezer to cool this down more rapidly, just dont forget about it if it's in the freezer or it will ruin the consistency.

Nutrition