Sort ingredients
uberjonas
QR Code
Listen
Pdf
Pour the heavy cream and sugar into a sauce pot over medium heat. Stir and watch. Once the cream is almost to a boil, remove from heat and quickly whisk in the gelatin. Then stir in the extracts and salt.
Allow the mixture to cool for 5-10 minutes. Then whisk in the sour cream, one cup at a time.
Once smooth, pour the mixture into 4-ounce ramekins or plastic cups. (These plastic cups are great for taking to a parties.) Place the cups on a large rimmed baking sheet and refrigerate.
Remove the stems from the strawberries. Place all the berries, gelatins, sugar and salt in a large sauce pot over medium heat. Bring to a boil and allow the mixture to simmer and cook down for 5-10 minutes. Use a wooden spoon to crush the berries, for a smoother consistency.
Allow the berry compote to cool for 10 minutes. Then spoon a layer of berry compote over each Swedish Cream cup and place back in the refrigerator. Chill for at least 2 hours. Then cover until ready to serve.
Garnish each cup with a strawberry rose if desired. (Video tutorial above.)