Ingredients
6
6 servings
- •1 cup heavy cream
- •3 tablespoons water
- •0.5 cup sugar
- •1 (.25 ounce) envelope unflavored gelatin
- •1 cup sour cream
- •0.5 teaspoon vanilla extract
- •0.5 teaspoon almond extract
- •1 cup frozen lingonberries, thawed
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 298
- Carbohydrate: 22g
- Fat: 23g
- Fiber: 1g
- Protein: 3g
- Sugar: 18g
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