Swedish Cream With Summer Berries Recipes

Steps:

• Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
• Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

Steps:

• Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.
• Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.

Steps:

• In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.

Steps:

• Place whipping cream, sugar, and gelatin in a sauce pan. Cook and stir over low heat until steam rises from the pan and gelatin is thoroughly dissolved. (If using a candy thermometer, it should read 160 degrees.)
• Stir in almond and vanilla extracts. Allow to cool (for about 10 minutes), then fold in sour cream until thoroughly combined.
• Pour into large bowl and cover with plastic wrap. Refrigerate from 1-4 hours to set properly.
• Before serving, sprinkle raspberries and blackberries over top.

Steps:

• Mix together sugar and gelatin, stir in cream and let sit 2 minute.
• Cook over medium heat 5 minute until gelatin dissolves.
• Remove from heat and cool.
• Stir in sour cream and vanilla.
• Pour into individual dishes and chill until set.
• Serve with fresh berries.

Steps:

• In a small bowl, sprinkle gelatin over 1/4 cup heavy cream; let stand for 1 minute. In a small saucepan, heat 1/2 cup sugar and remaining heavy cream over low heat until mixture reaches 160°. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in extracts. Cool slightly; refrigerate for 10 minutes., Stir in sour cream until blended. Cover and refrigerate overnight., In a small bowl, toss berries with remaining sugar. Place 1 tablespoon cream mixture in each tart shell; top with berry mixture.