Swedish Cream

My nephew Dave with his annual offering to our Christmas Eve dinner.

Our family begins celebrating the Holiday Season on Christmas Eve with a family dinner and a gift exchange. The family has grown through the decades, and the anticipation and joy of the family get together has not faded. Each year, my nephew Dave brings his famous, Swedish Cream dessert, a delicious combination of cream and raspberries. Swedish Cream is a treat shared widely in our little Scandinavian town. You will find it at community events, weddings, Christmas parties and other celebrations. From our house to yours, Merry Christmas.

Swedish Cream

2 Cups Heavy Cream

1 Cup Sugar

1 envelope unflavored gelatin

1/8 tsp Salt

1 tsp Vanilla

1 tsp Almond Extract

2 Cups Sour Cream

1 Cup Raspberries

1/8 cup sugar

Combine cream and sugar in a large sauce pan.  Cook on low, stirring well.  Do not boil.  When it is hot, add gelatin and stir until dissolved.

Remove from heat and stir in vanilla and almond extracts.  Cool for about 10 minutes, then whisk in sour cream.  Pour into individual dessert dishes or a large bowl and refrigerate until firm.  About an hour in individual bowls and 2 hours in a large bowl.

Mix crushed fresh raspberries or thawed frozen raspberries and sugar in a saucepan.  Cook until sugar dissolves.  Cool and pour over Swedish Cream before serving.