Swedish Creme

In a medium saucepan, combine the heavy cream and sugar over medium heat, stirring gently until the sugar is fully dissolved. Do not allow the mixture to boil.

Sprinkle the envelope of unflavored gelatin over the warm cream mixture and whisk thoroughly until the gelatin is completely dissolved with no lumps remaining.

Remove the saucepan from heat and allow the cream mixture to cool slightly for about 5 minutes, stirring occasionally to prevent a skin from forming.

Stir in the sour cream and almond extract, blending until the mixture is completely smooth and uniform in texture.

Pour the mixture evenly into individual serving molds, ramekins, or a single large mold lightly greased or rinsed with cold water.

Refrigerate the filled molds until the Swedish Creme is fully set and firm, which typically takes at least 4 hours or overnight for best results.

To unmold, run a thin knife around the edge of each mold and invert onto a serving plate with a gentle shake. Serve chilled, optionally garnished with fresh berries or a dusting of sugar.