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Host Zoe Francois' Swedish creme with lingonberry jam, raspberries and krumkake, as seen on Zoe Bakes, season 2.
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Prep Time: 20 minutes
Total Time: 3 hours 20 minutes

Swedish Cream

Course: Desserts
Author: Zoë François

Ingredients

  • 2 1/2 tsp (1 envelope) unflavored gelatin
  • 1/2 cup milk
  • 2 cups heavy whipping cream
  • 1 cup (200g) granulated sugar
  • 1 vanilla bean scraped
  • 1 tsp lemon zest
  • 2 cups sour cream
  • Lingonberry jam for serving
  • Fresh raspberries for serving

Instructions

  • Bloom the gelatin in cold milk.
  • In a saucepan, bring the heavy whipping cream, sugar, vanilla seeds and lemon zest to a simmer. Whisk in the bloomed gelatin until smooth. Remove from heat and add the sour cream. 
  • Pour into individual molds and allow to set in the refrigerator for at least 3 hours, it may take longer if you’re using bigger molds. 
  • To invert them, dip the base of the molds in hot water to help release it onto a serving plate. Serve with a dollop of lingonberry jam and fresh raspberries.