Swedish Cream

Swedish Cream


2 1/3 cups heavy cream

1 cup sugar

1 envelope knox gelatine

1 vanilla bean split

1 tsp. vanilla

16 oz. sour cream

Fresh berries

In a saucepan combine cream sugar, split vanilla bean and gelatin. Over low to medium heat , heat until sugar and gelatin are dissolve. Do not allow to boil. Remove from heat and remove vanilla bean. Stir in sour cream and vanilla extract until well combined. Pour into serving dishes and refrigerate until firm. Serve with fresh berries.

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