Floating Swedish Crème

Photo by Helen (#2) C.
Adapted from mrfood.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from mrfood.com

Ingredients

  • 1

    pint half-and-half

  • 1

    envelope (1/4 ounce) unflavored gelatin

  • 3/4

    cup sugar

  • 1

    pint sour cream

  • 1/2

    teaspoon vanilla extract

  • 1/2

    teaspoon almond extract

  • 1

    can (16 ounces) sliced peaches, drained

Directions

In a small saucepan, over low heat, heat the half and half, gelatin, and sugar, stirring constantly for 8 to 10 minutes, until all the sugar is dissolved. Do not allow to boil. Remove from the heat and cool for 5 minutes. With a wire whisk, beat in the sour cream, and vanilla and almond extracts. Pour into a 9" glass pie plate and chill for 2 to 3 hours. Top with the sliced peaches. Notes: This is great as is, or you might want to top it with any kind of fresh fruit that's in season.

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