Sheila'S Swedish Creme

1. 1

   Place whipping cream, sugar, and gelatin in a sauce pan. Cook and stir over low heat until steam rises from the pan and gelatin is thoroughly dissolved. (If using a candy thermometer, it should read 160 degrees.)

2. 2

   Stir in almond and vanilla extracts. Allow to cool (for about 10 minutes), then fold in sour cream until thoroughly combined.

3. 3

   Pour into large bowl and cover with plastic wrap. Refrigerate from 1-4 hours to set properly.

4. 4

   Before serving, sprinkle raspberries and blackberries over top.

* Per serving · 4 servings · Values may vary.

No additional tips available.