Floating Swedish Crème

By carvalhohm2

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

Details

Adapted from mrfood.com

Preparation

Step 1

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.