Easy, Impressive Swedish Creme

1. 1

   In a saucepan combine cream and 1 cup sugar.

2. 2

   Cook and stir constantly, until candy thermometer reads 160 degrees,or.

3. 3

   steam rises from pan. DO NOT BOIL.

4. 4

   Gradually whisk in gelatin, stir until dissolved.

5. 5

   Add both extracts, and blend.

6. 6

   Cool for 10 minutes.

7. 7

   Whisk in sour cream.

8. 8

   Pour into 8 dessert glasses, or small bowls.

9. 9

   Chill at least 1 hour.

10. 10

    In the meantime, combine 2 tsp of the sugar with the fruit (if frozen, thaw first).

11. 11

    Spoon equally over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.