Ingredients
- 1 cup sugar
- 1 envelope unflavored gelatin
- 1 cup heavy cream
- 1 cup half-and-half
- 1 teaspoon pure vanilla extract
- 2 cups sour cream
- 10 (4-ounce) molds lightly sprayed with vegetable spray
- 2-quart saucepan
Directions
Combine sugar and gelatin. Add cream and half-and-half. Heat on medium heat for 5 minutes, stirring constantly, until hot but NOT boiling. Sugar and gelatin must be completely dissolved. If it gets too hot or cooks too long, it will be tough. Cool 10 minutes. Combine vanilla and sour cream and stir into warm mixture. Ladle into molds. refrigerate 2 hours, or until set. Unmold Swedish cream by running a knife around edges and turning out.
Serve with seasonal fruit. In winter, we use fresh oranges in Orange-Brandy sauce. In spring and summer, we use raspberries with Raspberry sauce, strawberries, blackberries, blueberries, or peaches.
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Submitted 6/13/05.
Source: College of Charleston
Submitted By: Eileen Werth
crzylegs@erols.com
Swedish cream