Sheila's Swedish Creme

This is a "must have" on our Christmas dessert table, but it is equally as good any time of year, or for any occasion. Although I use berries, it is wonderful with all different fresh fruits, such as kiwi or peaches. It is also very versatile and can be layered with fruit in a parfait dish if you prefer, nestled in a puff pastry or dessert shell, or set in a mold. We always serve it in one large stemmed glass bowl. Preparation time does not include chilling time.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 2  cups  whipping cream
• 1  cup sugar
• 1 (1/4ounce) envelope unflavored gelatin
• 1  teaspoon  almond extract
• 1  teaspoon pure vanilla extract
• 2  cups sour cream
• 1⁄2 pint fresh red raspberries
• 1⁄2 pint fresh blackberries

Directions

1. Place whipping cream, sugar, and gelatin in a sauce pan. Cook and stir over low heat until steam rises from the pan and gelatin is thoroughly dissolved. (If using a candy thermometer, it should read 160 degrees.)
2. Stir in almond and vanilla extracts. Allow to cool (for about 10 minutes), then fold in sour cream until thoroughly combined.
3. Pour into large bowl and cover with plastic wrap. Refrigerate from 1-4 hours to set properly.
4. Before serving, sprinkle raspberries and blackberries over top.