This is a dish my sister makes for special occasions. It is not too sweet and it's very rich and creamy. If you like a sweeter dish, double the sugar. This makes for a lovely presentation that looks like you went to a lot of effort but didn't.
Ingredients
- heavy cream: 1 cup
- water: 3 Tbsp
- sugar: 0.5 cup
- unflavored gelatin: 1 envelope (.25 ounce envelope)
- sour cream: 1 cup
- vanilla extract: 0.5 tsp
- almond extract: 0.5 tsp
- frozen lingonberries: 1 cup (thawed)
Metric Conversion
Stages of cooking
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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.
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Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.
