Swedish Cream
(from maggiwun’s recipe box)
Mike and Georg had this dessert while we were on vacation in Vieques (Puerto Rico). I came home and found the recipe online and was surprised at how easy it is to prepare. The biggest trick is unmolding it without breaking it. I run a hot knife around the rim and dip the cups into hot water for a few seconds. Tip onto dessert plates and top with fresh raspberries and a drizzle of raspberry puree.
Source: Blue Macaw Restaurant
Prep time: 20 minutes
Cook time: 5 minutes
Serves 4 people
Categories: Desserts
Ingredients
- 2 pkgs Knox gelatin
- 1/4 cup cold water
- 2 cups whipping cream
- 1/2 cup sugar
- 1/4 tsp salt
- 2 cups sour cream
- 1 tsp vanilla
- Fresh raspberries and raspberry puree
- Fresh mint leaves for garnish.
Directions
-
Mix gelatin and cold water and set aside. Heat whipping cream, sugar and salt until sugar is dissolved. Add gelatin mixture, stir well and cool. Add sour cream and vanilla. Beat with whisk until well blended. Pour into individual greased custard cups and chill until set. When set, remove from mold and serve with berries.
-
To make the raspberry puree, put 1/2 cup raspberries and 1/2 cup sugar in a saucepan and cook until liquid. You can add a little Kirsch or rum (opt). Puree the liquid through a strainer to remove the seeds and allow to cool. I put it into a squeeze bottle and make a squiggly design on the plate after I unmold the custard. Sprinkle a few fresh raspberries around the custard and add a mint leaf for color.