Ingredients for Swedish Creme
- Heavy Cream
- 1 1/2 cups granulated sugar
- Unflavored Gelatin
- Imitation Vanilla
- Almond Extract
- 1 cup sour cream
- Fresh Raspberries
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How to Make Swedish Creme
- In a medium saucepan, combine 2 cups heavy cream and 1 cup granulated sugar.
- Cook over medium-low heat, stirring constantly, until the mixture reaches 160°F (71°C) on a candy thermometer or until steam rises steadily from the pan. This will take about 8-10 minutes.
- Remove from heat. In a small bowl, sprinkle the gelatin over 1/4 cup cold water and let it bloom for 2-3 minutes. Add the bloomed gelatin to the warm cream mixture, stirring until completely dissolved.
- Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract (optional).
- Let the mixture cool for 10-15 minutes, stirring occasionally, until slightly thickened.
- Gently whisk in 1 cup sour cream until smooth and well combined.
- Pour the mixture into eight dessert glasses or small bowls.
- Refrigerate for at least 2 hours, or preferably overnight, until set.
- Before serving, gently combine 1 cup fresh raspberries with the remaining 1/2 cup granulated sugar in a small bowl.
- Spoon the raspberry mixture over each serving of Swedish Cream.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
107g
Fat
106g
Carbs
10g
