Floating Swedish Cream
photo by Elmotoo
- Ready In:
- 2hrs 20mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 pint half-and-half
- 1 (1/4 ounce) package unflavored gelatin
- 3⁄4 cup sugar
- 1 pint sour cream
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1 (16 ounce) can sliced peaches, drained
directions
- In a medium saucepan over low heat, heat the half-and-half, gelatin, and sugar for about 8-10 minutes, stirring frequently, until all the sugar is dissolved and steam starts to form. Do not boil.
- Remove from the heat and cool for about 5 minutes. With a wire whisk, stir in the sour cream and the extracts and combine thoroughly. Pour into a 9-inch glass pie plate and chill for 2-3 hours. Top with the sliced peaches and serve.
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Reviews
-
Actually 4.5 only because it didn't set up properly. I followed directions (gasp!), too. But, OMG HOW DELICIOUS!!! Which is why I rounded UP the stars instead of down. ;) This is so silky smooth & luscious. Absolutely divine! I can see making this daily with a different fruit each time. Well, maybe not EVERY single day, but you know what I mean. Next time I will use 2 packets of gelatin. Made for ZWT9, Mike & the Appliance Killers!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!