Swedish creme

Yield: 8 servings

Measure Ingredient
2 cups Heavy cream
1 cup Sugar -- plus 2 teaspoon
1 pack Gelatin -- unflavored
1 teaspoon Vanilla extract -- clear
\N \N Imitation
1 teaspoon Almond extract
2 cups Sour cream -- 16oz
1 cup Raspberries, frozen -- or
\N \N Fresh red crushe

In a saucepan, combine cream and 1 cup sugar. Cook and stir constantly over low heat until candy thermometer reads 160 deg. or steam rises from pan (do not boil). Stir in gelatin until dissolved; add extracts. Cool 10 min. Whisk in sour cream. Pour into eight dessert glasses or small bowls; chill at least 1 hour. Before serving, combine raspberries and remaining sugar; spoon over each serving. Yield 8 servings.

Recipe By : Taste Of Home

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