Difference between revisions of "Swedish Creme"
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* 1 cup fresh [[raspberries]] or frozen red [[raspberries]], crushed | * 1 cup fresh [[raspberries]] or frozen red [[raspberries]], crushed | ||
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# Combine [[cream]] and 1 cup [[Granulated sugar|Sugar]]. | # Combine [[cream]] and 1 cup [[Granulated sugar|Sugar]]. | ||
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[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
[[Category:Raspberry Recipes]] | [[Category:Raspberry Recipes]] | ||
| − | [[Category:Swedish | + | [[Category:Swedish cuisine]] |
| − | [[Category:Swedish | + | [[Category:Dessert Recipes]] |
| + | [[Category:Swedish cuisine]] | ||
Latest revision as of 08:23, 14 July 2012
Description
File:390955118.jpg
Swedish Creme
Ingredients
- 2 cups heavy cream
- 1 cup Sugar, plus
- 2 teaspoons Sugar, divided
- 1 envelope unflavored gelatin
- 1 teaspoon imitation vanilla
- 1 teaspoon almond extract
- 2 cups sour cream
- 1 cup fresh raspberries or frozen red raspberries, crushed
Procedures
- Combine cream and 1 cup Sugar.
- Cook and stir over low heat until or steam rises from pan.
- Stir in gelatin until dissolved; add extracts.
- Cool 10 minutes.
- Whisk in sour cream.
- Pour into small bowls; chill at least 1 hour.
- Combine raspberries and remaining Sugar; spoon over each serving.
