Sunday, February 9, 2014

Anticipating Spring with Swedish Creams

Like in so many parts of the country, winter is hanging on hard. Seems like Farm Dover has been covered in a blanket of snow and ice for weeks. It has been beautiful, but I'm ready for some signs of spring. I'm beginning to feel like this little tree, needing a bit of warmth and sun to straighten up and grow right.

I've still been walking the trails every day, just watching out for crashing ice-covered branches.

We talked Ed's niece Natalee, her husband Russ, and their two children: Eliza and Sam into coming out to the farm for an early dinner last night. Maggie and Mary came too. I served braised lamb shanks with white beans, a perfect dish for a cold afternoon. But for dessert, I couldn't resist creating ramekins filled with Swedish cream and topped with berries. Every spoonful screamed spring! So, if you too are tired of winter and need to whip up some springtime at your house, give them a try. So easy. So good.

Swedish Creams 

Adapted from the Louisville Junior League’s Cordonbluegrass cookbook. I added a dab of Farm Dover blackberry sauce to the top of each ramekin before topping with berries. Also, I didn't unmold them, just served them in individual ramekins. 

1 tablespoon unflavored gelatin
1/4 cup cold water
2-1/2 cups heavy cream
1 cup sugar
2 cups sour cream
1 teaspoon vanilla
1 quart berries

Dissolve gelatin in water. Heat cream, but do not boil. Add gelatin and sugar, stirring until dissolved. Cool. Mix in sour cream and vanilla and pour into individual molds. Chill 3 hours or until set. Unmold and top with berries.

8 people 


  1. Wonder how it would taste if you substitute vanilla ice cream for the sour cream ;)

    -John "Bad Whites" MacLean

    1. I'm pretty sure it would taste like a scoop of vanilla ice cream with berries on top. :)