Swedish Cream

Ingredients

• 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
• 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

1. 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. 2

   Allow the mixture to cool for 5-10 minutes. Then whisk in the sour cream, one cup at a time.

3. 3

   Once smooth, pour the mixture into 4-ounce ramekins or plastic cups. (These plastic cups are great for taking to a parties.) Place the cups on a large rimmed baking sheet and refrigerate.

4. 4

   --- For the Berry Compote: ---

5. 5

   Remove the stems from the strawberries. 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. Use a wooden spoon to crush the berries, for a smoother consistency.

6. 6

   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.

7. 7

   Garnish each cup with a strawberry rose if desired. (Video tutorial above.)