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
sugar
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!

Swedish Creme

Total Time: 4 hours 5 minutes
Yield: 6 to 8 servings 1x

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Ingredients

Units Scale

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

Raspberry topping:

1 cup fresh or frozen raspberries
3 to 5 teaspoons granulated sugar, see notes

Instructions

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.

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.

Notes

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

Swedish Creme