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My review
Swedish Cream
8
EMERALDCITYJEWEL
"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 298Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
- Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.
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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!
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Reviews
Read all reviews 913 Ratings
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Most helpful positive review
9/20/2009
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!
Most helpful critical review
9/15/2010
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 wit...
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9/20/2009
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!
7/19/2007
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 fan...
12/3/2010
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
9/15/2010
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 wit...
8/9/2015
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 bec...
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.
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!
6/26/2016
Delicious! I did change the sugar amount to 3/4 cup, though.