Swedish Cream

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.