Swedish Cream

Ingredients

• 2 1/2 tsp (1 envelope) unflavored gelatin
• 1/2 cup milk
• 2 cups heavy whipping cream
• 1 cup (200g) granulated sugar
• 1 vanilla bean (scraped)
• 1 tsp lemon zest
• 2 cups sour cream
• Lingonberry jam (for serving)
• Fresh raspberries (for serving)

Instructions

1. 1

   Bloom the gelatin in cold milk.

2. 2

   In a saucepan, bring the heavy whipping cream, sugar, vanilla seeds and lemon zest to a simmer. Whisk in the bloomed gelatin until smooth. Remove from heat and add the sour cream.

3. 3

   Pour into individual molds and allow to set in the refrigerator for at least 3 hours, it may take longer if you’re using bigger molds.

4. 4

   To invert them, dip the base of the molds in hot water to help release it onto a serving plate. Serve with a dollop of lingonberry jam and fresh raspberries.