Swedish creme
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Heavy cream |
| 1 | cup | Sugar -- plus 2 teaspoon |
| 1 | pack | Gelatin -- unflavored |
| 1 | teaspoon | Vanilla extract -- clear |
| Imitation | ||
| 1 | teaspoon | Almond extract |
| 2 | cups | Sour cream -- 16oz |
| 1 | cup | Raspberries, frozen -- or |
| Fresh red crushe | ||
Directions
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