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Recipe for :

Swedish Crème

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

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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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