Recipe of Swedish Pancakes With Lingonberry Sauce

Swedish Cream

These swedish pancakes are a breakfast staple.

Recipe Summary Swedish Cream

This is a dish my sister makes for special occasions. It is not too sweet and it's very rich and creamy. If you like a sweeter dish, double the sugar. This makes for a lovely presentation that looks like you went to a lot of effort but didn't.

Ingredients | Swedish Pancakes With Lingonberry Sauce

1 cup heavy cream

3 tablespoons water

½ cup sugar

1 (.25 ounce) envelope unflavored gelatin

1 cup sour cream

½ teaspoon vanilla extract

½ teaspoon almond extract

1 cup frozen lingonberries, thawed

Directions

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.

If you don't have frozen lingonberries, you can use any sweetened, thawed frozen fruit, such as strawberries, blueberries, or raspberries for the topping!

Info | Swedish Pancakes With Lingonberry Sauce

prep: 10 mins cook: 10 mins additional: 4 hrs 10 mins total: 4 hrs 30 mins Servings: 6 Yield: 6 servings

TAG : Swedish Cream

World Cuisine Recipes, European, Scandinavian,

Images of Swedish Pancakes With Lingonberry Sauce

Swedish Pancakes With Lingonberry Sauce - If i use the preserves for my recipe, should i still add the sugar or will it be too sweet since preserves already have sugar??