Swedish Cream

By Kimmie Kooks on October 24, 2012

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Ingredients

    1. 1 cup heavy cream
    2. 3 tablespoons water
    3. 1/2 cup sugar
    5. 1 cup sour cream
    6. 1/2 teaspoon vanilla extract
    7. 1/2 teaspoon almond extract
    8. 1 cup frozen berries, thawed

Directions

  1. 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. 2. Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour berries over top.
 
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