This is a recipe that dates back to the days of Kristina’s Bakery and is both light and deliciously decadent at the same time. It is also known as Swedish krem and has a hint of almond. The raspberry coulis makes it the perfect festive ending to your valentine dinner. This rich, thick and creamy confection can be served in small white ramekins or you can get creative with vintage cups or decorative glassware.

Valentine’s Day is coming early at Mae’s Cafe & Bakery. They’re hosting a prix fix four-course dinner on February 11 & 12 and you get a special sneak peek at the dessert that’s on the menu, Swedish Cream, during this week’s live demo on Thursday, February 3 at 5pm. Swedish Cream is a popular throwback recipe from when the restaurant was Kristina’s. Learn how to make this decadent and simple treat for this week’s live demo and learn more about the special Valentine’s Meal Mae’s will be hosting (Now You’re Cooking is providing the wine!). Email or call 207.442.8577 to save your spot.

Swedish Cream

Prep time: 20 minutes plus 1 hour to chill

Makes 8 servings

Equipment: thermometer, hand mixer, or whisk, and large bowl

2 cups heavy whipping cream
1 cup plus 2 teaspoons sugar, divided
1 envelope unflavored gelatin
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 cups sour cream
1 cup frozen or fresh raspberries

1. In a large saucepan, combine cream and 1 cup sugar and stir over low heat until a thermometer reads 160 degrees. Do not allow the mixture to boil. Stir in gelatin packet with a whisk until completely dissolved.

2. Remove from heat, stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert cups or ramekins and refrigerate for at least 1 hour.

3. Just before serving, purée raspberries and stir in the remaining sugar. Drizzle over the dessert cups and enjoy!

Swedish Cream in a bowl