Swedish Cream Recipes

SWEDISH CREAM

Steps:

• Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
• Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.

SWEDISH CREME

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.

SWEDISH CREAM WITH SUMMER BERRIES

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.

SWEDISH CREAM

Steps:

• In a bowl, whisk together the first 4 ingredients. Place berries in dessert glasses or cups and top with cream mixture, or layer berries and cream in parfait glasses.

SWEDISH CREAM

Steps:

• Combine the cream, water, sugar and gelatin in saucepan over low heat. Stir until dissolved. Coll slighly, at least 10 min. Fold in sour cream and extracts. Pour into mold, glasses or dish. Refrigerate at least 4 hours.

STRAWBERRIES WITH SWEDISH CREAM

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.

SWEDISH LEMON CREAM

Steps:

• Lightly brush 8-cup mold with vegetable oil. Sprinkle gelatin over lemon juice in large bowl to soften. Gradually stir in boiling water until gelatin is dissolved. Stir in 1/2 cup sugar and the lemon peel.
• Beat whipping cream and 1/3 cup sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Fold lemon mixture into whipped cream. Spoon into mold. Cover and refrigerate about 2 hours or until firm. Serve with raspberries.

SHEILA'S SWEDISH CREME

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.

GRANDPA'S RICH SWEDISH CREAM DOUGH

Steps:

• Stir yeast into the warm water to dissolve.
• In a small bowl, mix well the dissolved yeast, milk, and eggs.
• Set aside.
• In a large bowl stir together flour, sugar, and salt.
• Cut in 1/2 cup butter with pastry blender until it resembles coarse meal.
• Stir yeast mixture into flour mixture just enough to moisten.
• Spread dough with light film of butter to prevent from drying.
• Cover with plastic and refrigerate up to four days.
• Shape and bake as desired at 350 degrees for 15 to 20 minutes.

SWEDISH MEATBALLS WITH CREAM SAUCE

Steps:

• Meatballs: Stir together eggs, cream, salt, and pepper in a large bowl. Mix in ground meats, breadcrumbs, potatoes, and onion with your hands. Cover, and refrigerate at least 1 hour and up to overnight.
• Preheat oven to 350 degrees. Form meatball mixture into 1 1/4-inch balls, and place on a rimmed baking sheet.
• Preheat a large skillet over medium-high heat. Add oil. Working in batches (do not crowd skillet), brown meatballs all over, about 30 seconds on each side. Transfer to another rimmed baking sheet, and bake 20 minutes.
• Cream sauce: Meanwhile, add cream to drippings in skillet, and simmer until reduced by half, 25 to 27 minutes. Add soy sauce, and simmer until sauce coats the back of a spoon, about 5 minutes. Stir in salt and pepper. Transfer meatballs to a platter, and drizzle with cream sauce. Serve with beets, cucumbers, and lingonberry sauce.