Swiss Cream

 

INGREDIENTS

• ▢ 1 Tablespoon plain gelatin
• ▢ 1/4 C cold water
• ▢ 2 C heavy whipping cream
• ▢ 3/4 C granulated sugar
• ▢ 1 C plain greek yogurt
• ▢ 1 C sour cream
• ▢ 1 1/2 tsp vanilla
• ▢ Raspberries and blueberries for garnish

Raspberry Sauce

• ▢ 2 C fresh or frozen raspberries
• ▢ 2 C water plus 2 Tablespoons water divided
• ▢ 1/3 C sugar
• ▢ 2 Tbsp cornstarch

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  INSTRUCTIONS

  • Mix gelatin into cold water and allow to stand for one minute
  • Combine whiping cream, sugar and soaked gelatin in a pan.
  • Cook over medium heat until gelatin dissolves, approx. 5 minutes.
  • Transfer to a bowl and cool for 15 minutes
  • Mix in yogurt, sour cream and vanilla.
  • Pour mixture into individual cups.
  • Refrigerate until firm.
    
    
    8. Top with raspberry sauce and fresh berries.

    Raspberry Sauce

    • In a pan combine the berries, water and sugar.
    • Bring to a boil, reduce heat and simmer for about 20 minutes.
    • Mash up raspberries and put through a fine sieve to remove as many seeds as possible.
    • Throw away seeds.
    • Add cornstarch to remaining 2 Tbsp water, stir until smooth.
    • Add into raspberry mixture and bring to a boil over medium heat. Stir constantly.
    • 7. Cook for one minute and then remove from heat and cool. Add to top of Swedish Cream.
  
  
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