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Food, food, food

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

Picture
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.
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  • IN THIS ISSUE
    • Abbreviations
    • X marks the spot
    • Alphabet questions
    • The finger alphabet
    • The printed word
    • Dyslexia
    • In your corner
    • Sequoyah
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • GARDENING
    • BOOKENDS
  • SUPPORT SERVICES
  • CONTACT US