Swedish Creme

2 c. heavy cream

1 c. sugar

1 envelope unflavored gelatin 

1 tsp (scant) almond extract 

1 tsp+ vanilla extract 

2 c. (1pint) sour cream 

1-2 cups fresh raspberries + 1-2 spoonfuls powdered sugar 

In a saucepan, heat the two cups of cream and cup of sugar to 160°. Do not let them boil. Slowly whisk in the gelatin and then the extracts. 

Set aside to cool for 10 minutes. 

Add in the sour cream. Stir until smooth and then pour into six ramekins. (recipe calls for eight but I could only get six servings). *I place my six ramekins in a 9x13 pan so that I can move them all at once in and out of the fridge.

Cool in the refrigerator at least an hour. 

When ready to serve, lightly crushed berries with the sugar and place a spoonful on top.

Delicious! Gluten free! Everyone loves this!