Swedish Cream

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. total time includes refrigeration time

• Ready In: 4 hrs 50 mins
• Serves: 6

Ingredients

• 1  cup heavy cream
• 3  tablespoons water
• 1⁄2 cup sugar
• 1  cup sour cream
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon  almond extract
• 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.