Swedish Creme
The ultimate comfort food, Swedish Creme is a rich and creamy dessert topped with vibrant berry compote. This easy weeknight dessert is perfect for any occasion, providing a sweet and refreshing end to your meal. Try it tonight!
Equipment
- Frying Pan
- Whisk
- Blender
- Large Pot
- Saucepan
- Wooden Spoon
- Mixing Bowl
Ingredients
- 2 cups heavy cream
- 1 cup granulated sugar
- 1 envelope unflavored gelatin
- 2 teaspoons vanilla extract
- ¾ teaspoon almond extract
- ⅛ teaspoon salt
- 2 cups sour cream
- 2 cups frozen strawberries
- 1 cup frozen raspberries
- 1 teaspoon unflavored gelatin
- ½ cup granulated sugar
Instructions
- Start by pouring the heavy cream and granulated sugar into a large saucepan over medium heat. Stir gently and keep an eye on it as it heats up. You want the mixture to come to about 160 degrees Fahrenheit, which should take around 5 to 6 minutes. You'll notice a slight steam rising, and the cream will become slightly thicker.
- Once it reaches the desired temperature, remove the saucepan from the heat. Immediately whisk in the unflavored gelatin, ensuring it dissolves completely. Then, stir in the vanilla extract, almond extract, and salt. The mixture will become smooth and fragrant, with the sweet notes of vanilla and almond permeating the air.
- Allow this mixture to cool for about 5 to 10 minutes. It should be warm but not hot, as you don’t want to cook the next ingredients. Gradually whisk in the sour cream, one cup at a time. This step requires patience; ensure each cup is incorporated well before adding the next. You’re looking for a smooth, creamy consistency.
- Once combined, pour the mixture into an 8×8 pan. This will allow it to set evenly. If you prefer individual servings, you can use dessert dishes instead. Cover the pan with plastic wrap and place it in the refrigerator for at least 5 to 6 hours, or overnight for the best results.
- While the creme is chilling, prepare the berry compote. In a large saucepan, combine the frozen strawberries, frozen raspberries, unflavored gelatin, and granulated sugar. Heat over medium until the mixture begins to boil gently. Stir continuously to avoid sticking. After about 5 minutes, the berries will break down, and you can use a wooden spoon to crush them for a smoother compote.
- Once the compote has thickened and the berries have cooked down, remove it from the heat. Allow it to cool for about 15 minutes. You’ll notice it should have a nice glossy appearance.
- When the creme has set, take it out of the refrigerator. Pour the cooled berry compote over the top, spreading it evenly with a spatula. If you’ve prepared individual servings, divide the compote evenly among them, ensuring each cup is topped with a generous amount.
- Return the dessert to the refrigerator and allow it to cool for an additional 2 hours before serving. This final cooling time lets everything meld together beautifully, allowing the flavors to shine.
- Finally, indulge in your homemade Swedish Creme. The creamy base combined with the vibrant berry compote will make this dessert a hit with everyone!
Notes
- Tip 1: Store any leftovers covered in the refrigerator for up to 3 days. The creme may continue to thicken slightly.
- Tip 2: This dessert can be frozen before adding the compote. Thaw in the refrigerator before serving.
- Tip 3: Experiment with different flavors by using coconut milk or adding extracts such as mint or lavender.
- Tip 4: Serve with a dollop of whipped cream or fresh berries on top for added flair.
- Tip 5: Adjust sugar levels for sugar-free alternatives, using sweeteners that suit your dietary needs.
- Tip 6: Perfect for parties, picnics, or casual dinners with friends.