Swedish Creme Recipe

By jobustitch

Ingredients

• 2 cups heavy whipping cream
• 1 cup plus 2 teaspoons sugar, divided
• 1 envelope unflavored gelatin
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups (16 ounces) sour cream
• 1 cup fresh or frozen red raspberries

Preparation

Step 1

In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160°(do not allow to boil). Stir in gelatin until completely dissolved.

Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into eight dessert dishes. Refrigerate at least 1 hour.

Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.
Yield: 8 servings.