Thursday, November 11, 2010

Swedish Creme

I served this at Allison Mickelsen Woidka's bridal shower. It was a big hit!
From: Cindy Hurst
2 c. heavy cream
1 c. plus 2 tsp. sugar, divided
1 envelope unflavored gelatin
1 tsp. clear vanilla
1 tsp. almond extract
2 c. sour cream
1 c. fresh or frozen red raspberries, crushed
In a saucepan, combine cream and 1 cup sugar and gelatin. Cook and stir constantly over low heat until candy thermometer reads 160°F or steam rises from pan (do not boil). Remove from heat and add extracts. Cool 10 minutes. Whisk in sour cream. Pour into eight dessert glasses or small bowls; chill at least 1 hour. Before serving, combine raspberries and remaining sugar; spoon over each serving. Yield: 8 servings.

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