Good morning! How are you? I apologize for my sporadic posting these last few weeks, between house guests and travel I just decided to focus on family and enjoy the waning days of summer. I am home and without guests for a few weeks so posts should be more regular.
One of my favorite things to do with family and friends is to cook/bake and make treats. Over the summer there has been a lot of that going on. One of the desserts that I make frequently is Panna Cotta with all sorts of fresh fruits and fruit sauce, but this time I decided to try something new and similar, called Swedish Cream. Have you had it before? If not, it is fresh, creamy, rich and delicious and an easy to make last minutes dessert. (By last minute, I mean at least 3-4 hours chill time).
Swedish Cream with Raspberry Sauce
1 tablespoon gelatin
1/4 cup of cold water
2 cups heavy whipping cream
3/4 cup granulated sugar
1 cup plain Greek yogurt
1 cup sour cream
1 teaspoon vanilla
1/2 teaspoon almond extract
Stir gelatin into cold water and let stand 1 minute. Combine whipping cream, sugar and soaked gelatin in saucepan; cook and stir over medium heat until gelatin dissolves, about 5 minutes. Transfer to bowl and cool 15 minutes. Whisk in yogurt, sour cream and vanilla. Divide mixture among 6 to 8 stemmed glasses; refrigerate until firm, about 3 hours. To serve, top each dessert with raspberry sauce and a few fresh raspberries. Garnish with mint sprig.
2 cups fresh raspberries
2 cups water plus 2 Tablespoons water, divided
1/3 cup sugar
2 tablespoons cornstarch
In a saucepan combine two cups water, sugar and raspberries. Bring to a boil, then simmer for 20 minutes. Mash the berries through a sieve to remove as many seeds as possible. Return juice to the pan.
In a small bowl, combine 2 tablespoons cornstarch and 2 tablespoons water. Mix until smooth. Add cornstarch to the raspberry juice, bring to a boil over medium heat, stirring constantly.
Set aside to cool and then add to the top of the cream mixture.