Swedish Cream

Swedish Cream

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    4 h 30 m
EMERALDCITYJEWEL
Recipe by  EMERALDCITYJEWEL

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (6)

Rate This Recipe
Luci
14

Luci

I have made this for years. Note: If you need more you must make two separate batches. You can not double the recipe as it won't set properly. ENJOY!

bozo526
14

bozo526

This recipe is excellent! The dessert came out perfectly! I followed the exact directions only leaving out the almond extract and doubling the vanilla (only because we're not almond flavor fans). So delicious and creamy, my family has many requests for this! Thanks EmeraldCityJewel!

DaniGirl
2

DaniGirl

This is so easy and simple. I always make this at Christmas. I do put it in individual dishes so each person has a treat of their own

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 298 cal
  • 15%
  • Fat
  • 22.7 g
  • 35%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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