A delightful creamy dessert inspired by Swedish flavors, featuring a rich blend of cream and tangy sour cream, set into a smooth consistency and topped with tart lingonberries.
Ingredients
2 cups heavy cream
1/2 cup water
1/4 cup granulated sugar
2 tablespoons gelatin
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup lingonberries
Method
In a saucepan, combine cream, water, sugar, and gelatin over a gentle heat, stirring constantly until the gelatin is completely dissolved.
After it's fully dissolved, take the saucepan off the heat and let the mixture cool for about 10 minutes until it reaches a consistency akin to beaten eggs.
Carefully incorporate the sour cream, vanilla extract, and almond extract into the thickened mixture, folding gently to maintain the texture.
Transfer the creamy blend into a mold, cover it up, and refrigerate for at least 4 hours, or overnight for the best outcome.
When ready to serve, briefly dip the mold in warm water to loosen the cream, then turn it out onto a serving plate.
Garnish the unmolded cream with a generous topping of lingonberries.
Nutritions
298 : Calories
23g : Fat
22g : Carbs
3g : Protein
10 mins Preperation
4 hrs 30 mins Total
6 servings
