Swedish Cream

1. 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. 2

   Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.

* Per serving · 4 servings · Values may vary.

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