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Swedish Cream

Rated as 4.62 out of 5 Stars
11

"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."
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Ingredients

4 h 30 m servings 298
Original recipe yields 6 servings

Directions

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

Footnotes

  • 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


Per Serving: 298 calories; 22.7 21.7 3.1 71 38 Full nutrition

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Reviews

Read all reviews 9
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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!

Most helpful critical review

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 wit...

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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!

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 fan...

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

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 wit...

I had to try it again, but it received rave reviews!

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.

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!

Delicious! I did change the sugar amount to 3/4 cup, though.

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 bec...