It's like creme caramel and panna cotta got together and had a child. This easy dessert is incredibly moorish and the sour cream gives it an unusual twist.

Swedish Cream

INGREDIENTS: 
For the Swedish Cream:

• 4 cups heavy cream
• 2 cups granulated sugar
• 2 envelopes unflavored gelatin
• 1 tablespoons vanilla extract
• 1 teaspoon  almond extract
• 1/2 teaspoon orange extract
• 1/4 teaspoon salt
• 4 cups sour cream

For the Berry Compote:

• 4 cups strawberries fresh or frozen
• 2 cups raspberries fresh or frozen
• 1 packet unflavored gelatin about 2 1/2 teaspoons
• 3/4 cup granulated sugar
• Pinch salt
• Instructions

METHOD:

1. Pour the heavy cream and sugar into a sauce pot over medium heat. Stir and watch. Once the cream is almost to a boil, remove from heat and quickly whisk in the gelatin, then stir in the extracts and salt.
   
2. Allow the mixture to cool for 5-10 minutes. Then whisk in the sour cream, one cup at a time.
   
3. Once smooth, pour the mixture into 4-ounce ramekins. 
   
4. Place the ramekins on a large rimmed baking sheet and refrigerate.
   
   

For the Berry Compote:

1. Remove the stems from the strawberries.
2. Place all the berries, gelatins, sugar and salt in a large sauce pot over medium heat. Bring to a boil and allow the mixture to simmer and cook down for 5-10 minutes.
3. Use a wooden spoon to crush the berries, for a smoother consistency.
4. Allow the berry compote to cool for 10 minutes then spoon a layer of berry compote over each Swedish Cream cup and place back in the refrigerator. Chill for at least 2 hours. Then cover until ready to serve.