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Swedish Creme with Raspberries Recipe

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This recipe for Swedish Creme with Raspberries, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Everett
Added: Monday, September 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups heavy cream
1 teaspoon almond extract
1 cup sugar
2 cups sour cream
1 envelope unflavored gelatin
2 teaspoons sugar
1 teaspoon clear vanilla extract
1 cup fresh or frozen raspberries, crushed

Directions:
Directions:
In a saucepan, combine cream and 1 cup sugar. Cook and stir constantly over low heat until candy thermometer reads 160 or steam rises from pan (do not boil). Stir in gelatin until dissolved; add extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert glasses or small bowls; chill at least 1 hour. Before serving, combine 2 teaspoons sugar and raspberries; spoon over each serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes & (1 hour to chill)

 

 

 

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