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.

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
4 hrs 10 mins
total:
4 hrs 30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.

Note

If you don't have frozen lingonberries, you can use any sweetened, thawed frozen fruit, such as strawberries, blueberries, or raspberries for the topping!

Nutrition Facts

298 calories; protein 3.1g 6% DV; carbohydrates 21.7g 7% DV; fat 22.7g 35% DV; cholesterol 71.2mg 24% DV; sodium 38.3mg 2% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/21/2009
I have made this for years. Note: If you need more you must make two separate batches. You can not double the recipe as it won't set properly. ENJOY! Read More
(19)

Most helpful critical review

Rating: 3 stars
09/16/2010
Really don't recognize this dessert in any of my Swedish cookbooks. It reminds me more of that Italian dessert Panna Cotta or other Vanilla Pudding wich I love serves perfectly after dinner with fresh berries and chocolate flakes on top. But Swedish? Doubtfully. Read More
(2)
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/21/2009
I have made this for years. Note: If you need more you must make two separate batches. You can not double the recipe as it won't set properly. ENJOY! Read More
(19)
Rating: 5 stars
07/19/2007
This recipe is excellent! The dessert came out perfectly! I followed the exact directions only leaving out the almond extract and doubling the vanilla (only because we're not almond flavor fans). So delicious and creamy my family has many requests for this! Thanks EmeraldCityJewel! Read More
(17)
Rating: 5 stars
12/06/2010
This is so easy and simple. I always make this at Christmas. I do put it in individual dishes so each person has a treat of their own Read More
(5)
Advertisement
Rating: 3 stars
09/16/2010
Really don't recognize this dessert in any of my Swedish cookbooks. It reminds me more of that Italian dessert Panna Cotta or other Vanilla Pudding wich I love serves perfectly after dinner with fresh berries and chocolate flakes on top. But Swedish? Doubtfully. Read More
(2)
Rating: 5 stars
12/23/2012
This dessert is a staple at one of the ski lodges in the north shore of Lake Superior. This recipe tastes just how I remember it. Delicious and so easy to make. It's wonderful with tart berries. Read More
(1)
Rating: 5 stars
12/10/2013
I had to try it again but it received rave reviews! Read More
(1)
Advertisement
Rating: 5 stars
08/09/2015
Wow! What a delicious take on dessert. It's a nice break from the heavier cakes and pies that are typical for dessert. I did sub fresh blueberries and raspberries for the lingonberries only because my store didn't offer the lingonberries. Also I doubled the extracts as that is how my family always prefers the use of the extracts. While it was still super delicious the vanilla and almond were right on the edge of being too much. While my family loved the stronger flavor many people won't. I would recommend NOT to follow in my footsteps on that. The beauty of this desert is the subtlety of it and the author of this recipe mastered it. Don't tweak as I did. Read More
(1)
Rating: 5 stars
06/26/2016
Delicious! I did change the sugar amount to 3/4 cup though. Read More
Rating: 5 stars
12/30/2016
didn't make any changes and it was a bit firmer than I remembered it - perhaps I cooked it a bit too much. Still a hit! Read More