Whether you are preparing for a special occasion or just a regular meal time at home, this Swedish Cream could be a great choice of a dessert for you. Served in a glass, looking all elegant and spectacular with bright juicy berries on top, you can totally keep it a secret that only very little effort has actually been needed to make it.
Swedish Cream is a rich, silky and creamy combination of sweetened heavy cream and sour cream, with a lovely touch of vanilla flavor.
There are quite a few variations of this recipe one can find, some using gelatine for extra stability. But as I found out, when properly chilled, the recipe I made gets all creamy and firm anyway. To lighten up the dessert a little, you can replace sour cream with plain white yogurt.
To top my Swedish Cream, I used a combination of raspberries and blueberries.
However, feel free to use any of your favorite fruits, and it’ll still be just as delicious, I am sure.
For an extra special experience, serve with a little bit of crushed ladyfingers as a base and sprinkled on top.
All ready to grab a spoon and dig in.
Enjoy, dear friends!
For a full recipe, please see the printable instructions below.
- 2 cups (480 ml) heavy cream
- 1 cup (200 grams) granulated white sugar
- 2 tsp cornstarch
- 2 cups (480 ml) sour cream
- 1 tsp vanilla extract
- mixed berries
- ladyfingers, crushed (optional)
- In a heatproof bowl placed over a pot of boiling water (or in a double boiler), combine the heavy cream, sugar and cornstarch and heat, stirring often, until the sugar has completely dissolved.
- Remove the mixture from heat and allow to cool. Whisk in the sour cream and vanilla and chill. Serve with mixed berries.
(This wonderful recipe was adapted from www.pinkbasil.com.)