This is a dish my sister makes for special occasions. It is not too sweet and it's very rich and creamy. If you like a sweeter dish, double the sugar. This makes for a lovely presentation that looks like you went to a lot of effort but didn't.
Ingredients
- 1 cup heavy cream
- 3 tablespoons water
- 0.5 cups sugar
- 1 envelope unflavored gelatin , .25 ounce
- 1 cup sour cream
- 0.5 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 1 cup frozen lingonberries , thawed
Instructions
-
1
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.
-
2
Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.
Nutrition Facts
Per serving
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