Swedish Cream

The most amaz­ing dessert you’ve ever tast­ed, or my name isn’t Svårgên Lüte­fîsk Løki Vîn Ümlaut Du Köm­mer Att Assim­i­l­eras of Børg!


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My mom talked the chef at The Bistro in Can­non Beach, Ore., into giv­ing her this recipe.

  • Ingre­di­enser:
  • 2 cups heavy cream
  • 1 tsp. vanilla
  • 14 cup sugar
  • 1 tsp. unfla­vored gelatin
  • 1 12 cups sour cream

Heat first four ingre­di­ents until very warm, whisk­ing con­stant­ly. Don’t let it boil or it will ruin the gelatin and it won’t set. Remove from heat and whisk in sour cream. Cov­er and refrig­er­ate for 8 hours.

Okay, Now What?

This cream is seri­ous­ly rich; you prob­a­bly won’t want to scarf down a bowl of it like it’s ice cream. I’ve tried adding choco­late or fruit juice or oth­er fla­vors, but it seems to mask the tart­ness and con­sis­ten­cy, mak­ing it taste like run of the mill frozen yogurt. I’ve had much bet­ter luck serv­ing it with (small!) gar­nish­es and the like.

I’ve served it in ramekins, like crème brûlée (I haven’t tried carameliz­ing sug­ar on top yet, but it might work). It’s also fun to use a mel­on baller to put three scoops on a dessert plate and accent them with slices of straw­ber­ry, rasp­ber­ry or oth­ers, or combinations. 

One of my favorite ways to serve it is three scoops with some choco­late syrup driz­zled on it, then top it with straw­ber­ry slices. I’ve also driz­zled it with melt­ed bit­ter­sweet choco­late, added fruit and put it in the fridge for a bit so the choco­late gets firm. 

Have fun! Børk børk børk!