Swedish Cream So Tasty

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Swedish Cream

"This is a dish my sister makes for unique events. It isn't always too sweet and it's very rich and creamy. If you want a sweeter dish, double the sugar. This makes for a adorable presentation that looks like you went to a whole lot of attempt but failed to."

Ingredients :

1 cup heavy cream
3 tablespoons water
1/2 cup sugar
1 (.25 ounce) envelope unflavored gelatin
1 cup sour cream
1/2 teaspoon vanilla extract
half of teaspoon almond extract
1 cup frozen lingonberries, thawed

Instructions :

Prep : 10M	Cook : 6M	Ready in : 4H30M

Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir continuously until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it need to be the consistency of crushed eggs. Fold inside the sour cream, vanilla extract, and almond extract. Pour right into a mould, cowl, and refrigerate until set, at least 4 hours, ideally in a single day.
Loosen from mould by way of dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over pinnacle.

Notes :

If you do not have frozen lingonberries, you could use any sweetened, thawed frozen fruit, together with strawberries, blueberries, or raspberries for the topping!

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