Swedish Cream
Most scandinavian cuisine relies on fresh, natural ingredients that can be found in the wild or that come fresh from the sea.
Recipe Summary Swedish Cream
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.
Ingredients | Popular Swedish Dishes1 cup heavy cream3 tablespoons water½ cup sugar1 (.25 ounce) envelope unflavored gelatin1 cup sour cream½ teaspoon vanilla extract½ teaspoon almond extract1 cup frozen lingonberries, thawedDirectionsCombine 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.Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.If you don't have frozen lingonberries, you can use any sweetened, thawed frozen fruit, such as strawberries, blueberries, or raspberries for the topping!Info | Popular Swedish Dishesprep: 10 mins cook: 10 mins additional: 4 hrs 10 mins total: 4 hrs 30 mins Servings: 6 Yield: 6 servings
TAG : Swedish CreamWorld Cuisine Recipes, European, Scandinavian,
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