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Swedish Cream

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.0213
Energy (kCal)1272.438
Carbohydrates (g)115.0006
Total fats (g)87.8023
  • Cuisine

    European >> Scandinavian >> Swedish

  • Dietary Style

  • Preparation Time

    Cooking Time - 10 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    water 3 tablespoons 0.0 0.0 0.0 0.0
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    gelatin 1 ( unflavored - - - -
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    almond extract 1/2 teaspoon - - - -
    lingonberry 1 cup thawed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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