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.
Paradise.
Heaven.
Guaranteed! 🙂
Enjoy, dear friends!
For a full recipe, please see the printable instructions below.
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.
Actually, spring is my moooost favorite season of them all (which I always remember to note here on this little site of mine, year after year, I am sure). Enough with the winter, let’s watch the nature wake up and listen to the birds singing.
When I was thinking about what recipe to make to celebrate this amazing season, an image of flowers kept appearing in my mind. Happy flowers. Colorful flowers. MERINGUE FLOWERS!
This recipe is a fun twist on the traditional Pavlova, offering the most wonderful meringue topped with whipped cream and garnished with various pieces of fruits and candy. Truly yummy they are, these flowers.
So let the spring celebration party begin! 🙂
To make your flower meringues, first trace and cut out a 6-petal flower template being about 4 3/4 inches (12 cm) wide.
Use the template to trace the flowers on a piece of parchment paper the size of your baking sheet (leave about 1 1/2-inch – 3.5 cm space between the flowers).
Then cover the parchment paper with another sheet of parchment of the same size – you will be able to see the flower shapes through your paper, making it easier to pipe and make even sized flowers.
Preheat the oven to 250 °F (120 °C).
Beat the egg whites until stiff peaks form. Then add the sugar, vinegar and cornstarch and beat until stiff again.
If you want to make flowers of 2 different colors just like in this recipe, then divide the egg white mixture in half.
Add the desired color in each half (I used red and yellow)…
…and gently mix to combine.
Food dyes differ in their ‘strength’, so begin with a little and keep adding more until you reach the desired color shade.
Here’s the yellow mixture in the making.
Aaaand done.
Fit a piping bag with a star-shaped tip (although a round one could work nice too).
Then fill the piping bag with the mixture.
And, pipe the flowers in two layers, following the traced lines.
Bake at 250 °F (120 °C) for 35 minutes, then reduce the temperature to 120 °F (50 °C) and bake for 25 minutes. Turn off the oven, open the oven door slightly and leave the baking sheet in the oven for additional 15 minutes. Remove from the oven and allow to cool completely.
Some cracks might appear in the meringue, but that’s perfectly okay because that is the stage when we can start calling our flowers rustic! Haha!
To make the flower centers, whip the cream with sugar until stiff peaks. Fit the piping bag with a round tip and pipe the whipped cream in the center of each flower (making little dots works just fine).
Finally, use fruit, candy, nonpareils and/or sprinkles to garnish the flower centers.
I enjoyed this part very much.
And here they are, in all their bejeweled beauty. 🙂
Mmm, this looks tempting, don’t you think?
A lovely dessert to welcome the spring indeed.
Cuteness overload, if I may say so myself. 🙂
And don’t you be afraid to dig in, my friends.
Because this dessert tastes just melt-in-your-mouth fantastic.
Trace and cut out a 6-petal flower template being about 4¾ inches (12 cm) wide. Use the template to trace the flowers on a piece of parchment paper the size of your baking sheet (leave about 1½-inch - 3.5 cm space between the flowers). Then cover the parchment paper with another sheet of parchment of the same size - you will be able to see the flower shapes through your paper, making it easier to pipe and make even sized flowers.
Preheat the oven to 250 °F (120 °C).
Beat the egg whites until stiff peaks form. Then add the sugar, vinegar and cornstarch and beat until stiff again.
If you want to make flowers of 2 different colors just like in this recipe, then divide the egg white mixture in half. Add the desired color in each half (I used red and yellow) and gently mix to combine. Food colorings differ in their 'strength', so begin with a little and keep adding more until you reach the desired color shade.
Fit a piping bag with a star-shaped tip (although a round one could work nice too). Then fill the piping bag with the egg white mixture and pipe the flowers (making two layers), following the traced lines. Keep the remaining egg white mixture in the fridge until needed.
Bake at 250 °F (120 °C) for 35 minutes, then reduce the temperature to 120 °F (50 °C) and bake for 25 minutes. Turn off off the oven, open the oven door slightly and leave the baking sheet in the oven for additional 15 minutes. Remove from the oven and allow to cool completely.
Whip the cream with sugar until stiff peaks. Fit the piping bag with a round tip and pipe the whipped cream in the center of each flower (making little dots works just fine). Finally garnish with fruit and/or candy.
We are having a pretty intense crêpe run here in the household of ours.
After making these Banoffee Crêpes a few days ago, the decision was made that more crêpes need to follow. I remembered a lovely recipe I saved the other day where crêpes and Nutella were made into a pair. And the best thing about the recipe was the cute way how the crepes were fold – it was a roll-like shape which makes you want to bite into it like it’s no one’s business. 🙂
So I gave the Nutella stuffed crêpes a try.
And we LOVED them.
The warm crêpes make Nutella wonderfully runny, with every bite tasting just amazingly indulging. Give them a try, you’ll be glad you did.
Here’s how to make them…
To prepare the batter, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.
Make the crêpes just as shown in this Banoffee Crêpes recipe (steps 2 – 4).
Crack open a jar of Nutella and try to be strong at this point and not forget about your crêpes! 🙂
Spread Nutella over a crêpe in a thin layer.
Fold two opposite sides over the Nutella filling to about 1/4 of the crêpe’s width.
And roll, beginning with one of the sides that was not folded and ending on the opposite unfolded side.
To make the crêpes, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.
Heat a lightly oiled frying pan over medium high heat. Pour the crêpe batter onto the pan, using approximately ¼ cup (60 ml) for each crêpe.
Tilt the pan in a circular motion so that the batter coats the surface evenly.
Cook the crêpe for about 30 seconds, until the bottom is light brown. Loosen with a spatula or fish slice, flip over and cook the other side.
Repeat with the remaining batter.
Spread Nutella over a crêpe in a thin layer, fold two opposite sides over the Nutella filling to about ¼ of the crêpe's width and roll, beginning with one of the sides that was not folded and ending on the opposite unfolded side. Repeat with the remaining crêpes.
First thing first, I am a huge fan of banana-toffee combo.
I am glad to have this fact off my shoulders now. 🙂
With a severe craving for the aforementioned divine combination a few days ago, I thought it could be really fun to try merge bananas and toffee with crepes. And the result? Delicious, gorgeous, wonderful. The winner! 100% paradise heaven. You definitely need to try this!
Here’s how it all can be made…
To make the batter, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.
Heat a lightly oiled frying pan over medium high heat. Pour the crêpe batter onto the pan, using approximately 1/4 cup (60 ml) for each crêpe.
Tilt the pan in a circular motion so that the batter coats the surface evenly.
Cook the crêpe for about 30 seconds, until the bottom is light brown. Loosen with a spatula or fish slice, …
flip over …
and cook the other side.
Repeat with the remaining batter. Oil the frying pan before you pour the batter onto it.
To make the toffee sauce, place the butter, sugar and milk into a pan over low heat, stirring until the butter melts and the sugar dissolves.
Slowly bring to a boil, stirring continuously. Cook for about 15-20 minutes until the mixture thickens. Then remove from the heat and allow it to cool slightly. Your sauce will become much thicker as it cools so you will need to serve it while still quite warm.
To make the whipped cream, just combine the heavy whipping cream and sugar and whip until firm.
The fun thing with crêpes is that they can be folded in many ways. I decided to go for two versions, a triangle one and the one where the crêpe is simple folded in half.
To make the triangle fold, I first placed banana slices and toffee sauce on one half of the crêpe.
I folded the crêpe in half.
Then I placed a generous dollop of whipped cream on one half of the top.
And folded the crêpe in half again.
For garnish, I used more whipped cream (is there ever enough? 🙂), banana slices, ground nuts …
…and a little dusting of cocoa powder.
Yummy!
With a few other crêpes I went the easier way. I just placed banana slices, toffee sauce and whipped cream on one half of the crêpe…
… and folded them in half. They tasted yummy too, for sure :).
To make the crêpes, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.
Heat a lightly oiled frying pan over medium high heat. Pour the crêpe batter onto the pan, using approximately ¼ cup (60 ml) for each crêpe.
Tilt the pan in a circular motion so that the batter coats the surface evenly.
Cook the crêpe for about 30 seconds, until the bottom is light brown. Loosen with a spatula or fish slice, flip over and cook the other side.
To make the toffee sauce, place the butter, sugar and milk into a pan over low heat, stirring until the butter melts and the sugar dissolves. Slowly bring to a boil, stirring continuously. Cook for about 15-20 minutes, stirring frequently, until the mixture thickens. Then remove from the heat and allow it to cool slightly. Your sauce will become much thicker as it cools so you will need to serve it while still quite warm.
To make the whipped cream, just combine the heavy whipping cream and sugar and whip until firm.
To assemble the crêpes, place banana slices, toffee sauce and whipped cream on one half of the crepe. Fold in half or into a triangle. To serve, garnish each crêpe with more whipped cream, banana slices, ground nuts and a little dusting of cocoa powder.
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