Scandinavian Recipe ∞ 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

• 1 cup heavy cream
• 3 tablespoons water
• ½ cup sugar
• 1 (.25 ounce) envelope unflavored gelatin
• 1 cup sour cream
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 cup frozen lingonberries, thawed

Cooking 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.

Nutrition Facts

• calories297.8
• carbohydrateContent21.7 g
• cholesterolContent71.2 mg
• fatContent22.7 g
• fiberContent0.8 g
• proteinContent3.1 g
• saturatedFatContent14.1 g
• sodiumContent38.3 mg
• sugarContent17.5 g