Swedish Cream

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.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 298 Calories

Ingredients

• ½ teaspoon vanilla extract
• 1 cup sour cream
• ½ teaspoon almond extract
• 3 tablespoons water
• 1 cup heavy cream
• 1 (.25 ounce) envelope unflavored gelatin
• ½ cup sugar
• 1 cup frozen lingonberries, thawed

Recipe Instructions

Step 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.

Step 2

Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.