Time 4h30m Yield 6 Number Of Ingredients 8 Steps:
Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight. Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.
Time 10m Yield 4 to 6 servings Number Of Ingredients 5 Steps:
Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like. Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.
Time 20m Yield 4-6 servings. Number Of Ingredients 5 Steps:
In a bowl, whisk together the first 4 ingredients. Place berries in dessert glasses or cups and top with cream mixture, or layer berries and cream in parfait glasses.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Place whipping cream, sugar, and gelatin in a sauce pan. Cook and stir over low heat until steam rises from the pan and gelatin is thoroughly dissolved. (If using a candy thermometer, it should read 160 degrees.) Stir in almond and vanilla extracts. Allow to cool (for about 10 minutes), then fold in sour cream until thoroughly combined. Pour into large bowl and cover with plastic wrap. Refrigerate from 1-4 hours to set properly. Before serving, sprinkle raspberries and blackberries over top.
Time 20m Yield 8 servings. Number Of Ingredients 7 Steps:
In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.
Yield 6 Number Of Ingredients 7 Steps:
Combine the cream, water, sugar and gelatin in saucepan over low heat. Stir until dissolved. Coll slighly, at least 10 min. Fold in sour cream and extracts. Pour into mold, glasses or dish. Refrigerate at least 4 hours.
Time 25m Yield 8 serving(s) Number Of Ingredients 8 Steps:
In a saucepan, combine cream and 1 cup sugar. Cook and stir constantly over low heat until candy thermometer reads 160° or steam rises from pan (do not boil). Stir in gelatin until dissolved; add extracts. Cool 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.
Time 20m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Mix together all ingredients. Pour into hot buttered crepe pan. Tilt pan to make a thin, even crepe. Peel back edges and flip. Serve with desired toppings.
More about “swedish creme recipes”
Time 8h44m Yield 15 Number Of Ingredients 16 Steps:
Mix milk, flour, eggs, melted butter, 2 tablespoons white sugar, and salt together in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick. Mix cottage cheese, cream cheese, confectioner’s sugar, and vanilla extract together until well blended; the filling will not be smooth. Place blueberries in a saucepan and cover with water. Add 1/2 cup sugar and cook over medium-high heat until mixture starts to boil. Reduce heat a bit; simmer for 3 to 5 minutes to allow berries to release juice. Add more sugar if desired; simmer for 3 to 5 minutes more. Mix cornstarch with cold water in a bowl until dissolved. Remove berry mixture from heat and slowly pour in cornstarch mixture. Stir constantly until thickened. Melt 1/4 teaspoon butter in a skillet over medium heat. Pour batter into the skillet to make an 8-inch pancake. Cook until lightly browned, 2 to 3 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate to cool slightly. Add filling to the center of the pancake, roll up, and transfer to another plate. Top with berries. Repeat cooking, filling, and topping with the remaining batter.
