Sheila's Swedish Creme Recipe #371945
This is a "must have" on our Christmas dessert table, but it is equally as good any time of year, or for any occasion. Although I use berries, it is wonderful with all different fresh fruits, such as kiwi or peaches. It is also very versatile and can be layered with fruit in a parfait dish if you prefer, nestled in a puff pastry or dessert shell, or set in a mold. We always serve it in one large stemmed glass bowl. Preparation time does not include chilling time.
by JackieOhNo!
30 min | 30 min prep
SERVES 6 -8
- 2 cups whipping cream
- 1 cup sugar
- 1 (1/4 ounce) envelope unflavored gelatin
- 1 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 2 cups sour cream
- 1/2 pint fresh red raspberries
- 1/2 pint fresh blackberries
- Place whipping cream, sugar, and gelatin in a sauce pan. Cook and stir over low heat until steam rises from the pan and gelatin is thoroughly dissolved. (If using a candy thermometer, it should read 160 degrees.)
- Stir in almond and vanilla extracts. Allow to cool (for about 10 minutes), then fold in sour cream until thoroughly combined.
- Pour into large bowl and cover with plastic wrap. Refrigerate from 1-4 hours to set properly.
- Before serving, sprinkle raspberries and blackberries over top.
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5 stars