Enjoy the final weeks of summer + shop our seasonal collection before we say so long.  Find it here.

Set the tone with a fresh coat of paint. Shop Magnolia Home Paint.

This just in: a new season of Magnolia Table with Joanna Gaines. Learn more.

Zoe Francois' Swedish Cream

Swedish Cream

byZoë François
Total 3 hours and 20 minutes (includes chilling time)
Active 20 mins
Makes 4 cups, about 12 servings
Ingredients
  • 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
    Directions
    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.

    You May Also Like

    Oatmeal Cream Pies
    Elizabeth Poett's Vanilla Bean Ice Cream
    Magnolia Table Sour Cream Chicken Enchiladas
    Recipe Placeholder Image
    Ranch to Table Ricotta Cookies
    Elizabeth Poett's Apple Empanadas with Bourbon Whipped Cream
    Joanna Gaines' Homemade Ice Cream and Chocolate Sauce