Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
4 hrs 10 mins
Total Time:
4 hrs 30 mins
Servings:
6
Yield:
6 servings
Ingredients
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.
Note
If you don't have frozen lingonberries, you can use any sweetened, thawed frozen fruit, such as strawberries, blueberries, or raspberries for the topping!
Nutrition Facts (per serving)
| 298 | Calories |
| 23g | Fat |
| 22g | Carbs |
| 3g | Protein |
