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Recipe for :

Swedish Crème

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2 C. whipping cream
1 C. + 2 tsp. granulated sugar
1 envelope unflavored gelatine
1 tsp. vanilla extract
1 tsp. almond extract
2 C. sour cream
1 C. frozen raspberries, crushed

  • In a saucepan, combine cream and 1 cup sugar.
  • Cook and stir constantly over low heat until candy thermometer reads 160ºF or steam rises from pan (do not boil).
  • Stir in gelatine until dissolved; add extracts.
  • Cool for 10 minutes.
  • Whisk in sour cream.
  • Pour into eight dessert glasses or small bowls; chill at least 1 hour.
  • Before serving, combine raspberries and remaining sugar; spoon over each serving.

Serves 8


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