Swedish Creme

1. 1

   In a saucepan, combine cream and 1 cup sugar.

2. 2

   Cook and stir constantly over low heat until candy thermometer reads 160u00b0 or steam rises from pan (do not boil).

3. 3

   Stir in gelatin until dissolved; add extracts.

4. 4

   Cool 10 minutes.

5. 5

   Whisk in sour cream.

6. 6

   Pour into eight dessert glasses or small bowls; chill at least 1 hour.

7. 7

   Before serving, combine raspberries and remaining sugar; spoon over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.