Silky, smooth and a little dreamy, this Swedish Creme is a simple dessert that everyone will love. Topped with a raspberry topping, it’s the perfect dessert for any occasion.
If you’ve never heard of or tasted Swedish Creme then you’ve truly been missing out. I wish I could say I’ve been eating this for years, but sadly I haven’t and I too have been missing out.
It wasn’t until just a few weeks ago that I came across this recipe for Swedish Creme and made it for the first time. Wow! how have I managed to never make or taste this delightful dessert?
The best way to describe it would be if creme brûlée and panna cotta had a love affair, Swedish Creme would be their love child.
A rich, custard-like dish that is perfectly sweet with just a bit of a tang. . . it’s phenomenal!
Here is what you will need for Swedish Creme:
- heavy whipping cream
- unflavored gelatin
- vanilla extract
- almond extract
- sour cream
- fresh or frozen raspberries
It couldn’t be simpler to make!
You simply bring the cream and sugar to a simmer, whisk in some unflavored gelatin and extracts. Once it’s cooled, whisk in some sour cream and spoon into individual serving dishes and chill.
Top it off with a simple raspberry topping and voila you have a decadent, delicious dessert that is going to WOW everyone!Print
- Total Time: 4 hours 5 minutes
- Yield: 6 to 8 servings 1x
- 2 cups heavy whipping cream
- 1 cup granulated sugar
- 1 envelope unflavored gelatin
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups sour cream
- 1 cup fresh or frozen raspberries
- 3 to 5 teaspoons granulated sugar, see notes
- In a large saucepan, combine whipping cream and the 1 cup sugar. Cook and stir over medium-low heat until sugar is dissolved and mixture is barely simmering, about 4 to 5 minutes (don’t let it come to a boil).
- Remove from the heat and whisk in gelatin, whisking until completely dissolved. Stir in vanilla and almond extract. Let cool 10 minutes.
- Whisk in sour cream until smooth. Spoon into individual serving dishes (about 3/4 to 1 cup per dish). Cover loosely with plastic and refrigerate for at least 3 hours or overnight.
- When ready to serve, top with a spoonful of the raspberry topping.
- Lightly crush raspberries and add the sugar (adjust to your liking), stirring until dissolved. Refrigerate until ready to use.
- Once chilled and ready to serve, top each dish with the raspberry topping.
- Adjust the sugar according to how sweet or tart your raspberries are. You want the raspberry topping to be more on the sweet side than tart.
- Prep Time: 4 hours
- Cook Time: 5 mins
Recipe Source: Taste of Home
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