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Swedish Cream
Total 3 hours and 20 minutes (includes chilling time)
Active 20 mins
Makes 4 cups, about 12 servings
    • 2 1/2 teaspoons (1 envelope) unflavored gelatin
    • 1/2 cup cold milk
    • 2 cups heavy whipping cream
    • 1 cup (200 grams) granulated sugar
    • 1 teaspoon lemon zest
    • 1 vanilla bean, split lengthwise and scraped
    • 2 cups sour cream
    • Lingonberry jam, for serving
    • Fresh raspberries, for serving
    1. In a small bowl, sprinkle the gelatin over the milk and let it bloom.
    2. In a medium saucepan, combine the heavy whipping cream, sugar, lemon zest, and vanilla seeds and bring to a simmer. Whisk in the bloomed gelatin until smooth. Remove from the heat and add the sour cream.
    3. Pour into individual molds and let set in the refrigerator for at least 3 hours; it may take longer if you’re using bigger molds.
    4. To invert each Swedish cream, dip the base of the mold in hot water to help release it onto a serving plate. Serve each one with a dollop of lingonberry jam and fresh raspberries.

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