Swedish Dried Fruit Cream Recipes

SWEDISH CREAM WITH BERRIES DESSERT

Steps:

• In a large saucepan, combine the heavy whipping cream with the sugar. Cook and continuously stir over low heat until a thermometer reads 160 degrees Fahrenheit without boiling.
• Remove from heat and sprinkle the gelatin over the top of the mixture and immediately whisk until the gelatin is dissolved; approximately 2 minutes to be sure.
• Stir in vanilla and almond extract.
• Cool 10 minutes. Stir in the sour cream.
• Divide into 8 dessert cups and refrigerate at least 1 hour.
• Add fresh fruit just before serving or fruit compote.

MOR-MOR WALLBERG'S FRUKTSOPPA (SWEDISH FRUIT SOUP)

Steps:

• 1. In a large saucepan, soak the apricots, prunes, and raisins in 6 cups of water for 30 minutes.
• 2. Add juice (or gelatin mixture), cinnamon, lemon, tapioca and sugar (and optional nutmeg or cloves) and bring to a boil.
• 3. Reduce the heat and simmer, covered, for 20 to 25 minutes, stirring occasionally to prevent sticking.
• 4. Uncover and add the apple slices and simmer an additional 5 minutes, or more, until the apples are tender.
• 5. When the soup is "done", the fruit should be plumped and tender and the consistency of the "soup" should be similar to a cooked pie filling before it's cooled. If this does not happen (I've had this happen at different altitudes, etc.), mix tapioca starch with a little cold water and add to the mixture, a little at a time, until the consistency is right. Add a little water or juice if the mixture is too thick.
• 6. Pour the mixture into a bowl and cool at room temperature. Remove the cinnamon sticks.
• 7. Can be served warm, room temperature, cold, or frozen. The most common accompaniment is cream or ice cream.
• 8. To each serving: 1 tsp Wine, rum, cognac or other liquors can be added, at serving time, to make this into an adult version or during cooking to add to the flavor.

FRUIT CREAM

Steps:

• Cut fruit into small pieces (I usually dice them). Grapes can be cut horizontally into 3 parts.
• Put the cream in a medium bowl and add sugar. Stir slowly until mixed well. Add more sugar if the taste is creamy. The taste should be sweet not creamy. Now add vanilla and mix well. Add all the fruit and mix again. Chill and serve.
• Consume on the same day as it would end up turning sour.
• The consistency of this dessert should not be liquid. The fruits should be well coated with the cream.
• You can also add a number of variations of your choice such as chocolate chips or cocoa powder or almond essence--lots of other things, but we usually enjoy it plain.
• If conscious about calories in cream , you can also substitute the cream with beaten yogurt.

SHEILA'S SWEDISH CREME

Steps:

• Place whipping cream, sugar, and gelatin in a sauce pan. Cook and stir over low heat until steam rises from the pan and gelatin is thoroughly dissolved. (If using a candy thermometer, it should read 160 degrees.)
• Stir in almond and vanilla extracts. Allow to cool (for about 10 minutes), then fold in sour cream until thoroughly combined.
• Pour into large bowl and cover with plastic wrap. Refrigerate from 1-4 hours to set properly.
• Before serving, sprinkle raspberries and blackberries over top.

SWEDISH CREME

Steps:

• In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.