Swedish Cream with Raspberry Sauce | SCETV Food

Lowcountry traditions meets fine dining In "Entertaining at the College of Charleston". This recipe and more can be found in "Entertaining at the College of Charleston (1998)" by Zoe Sanders 

Zoe Sanders and her husband, Alex Sanders (19th president of the College of Charleston from 1992-2001) demonstrate how to make a Swedish cream with raspberry sauce.

Swedish Cream with Raspberry Sauce - from Cookbook

Ingredients for Swedish Cream

• 1 cup of sugar 

• 1 envelope unflavored gelatin

• 1 cup heavy whipping cream

• 1 cup half and half

• 1 teaspoon pure vanilla extract

• 2 cups sour cream

• Vegetable spray for spraying molds

• 10 4-ounce molds

• 2 quart saucepan

   

Ingredients for Raspberry Sauce

• 2 8 ounce containers of fresh, cleaned raspberries

• ¼ cup fresh lemon juice

• ¼ cup of water

• ¾ cup Chambord  liquor (optional)

• ½ cup of confectioners’ sugar

Directions for Swedish Cream

1. Into the saucepan, combine sugar and gelatin. 

2. Add cream and half-and-half. Heat on medium 5 minutes, stirring constantly, until hot but not boiling.  Sugar and gelatin must be completely dissolved. If it gets too hot or cooks to long, it will be tough. 
3. Cool 10 minutes. 
4. Combine vanilla and sour cream and stir into warm mixture. Ladle into molds. 
5. Refrigerate 2 hours, or until set. 
6. Unmold Swedish cream by running a knife around edges and turning out. 
7. Serve with raspberry sauce. 

Directions for Raspberry Sauce

1. Put 1 pint of fresh raspberries in the food processor and whiz. 
2. Into a large bowl fitted with a strainer, pour liquified fruit. To remove as many seeds as possible, use a spoon to mash the raspberry pulp through the mesh of the strainer. 
3. Rinse strainer.  Rinse any seeds out of the food processor and processor parts to remove any seeds that might remain. 
4. Pour the raspberry juices into the food processer, with confectioners’ sugar. 
5. Pour into top of double boiler over, but not touching simmering water. 
6. Dissolve cornstarch in water. Mix well along and stir in with raspberries. Cook over simmering water for 5 minutes or until sauce thickens and coats a spoon. 
7. Add 1/2 cup of Chambord and cook for 2 minutes. Remove from heat and cool completely.  
8. Toss the remaining raspberries with ¼ cup of Chambord. 
9. Ladle sauce over each dessert and divide raspberries between each.

Low Fat Version of Swedish Cream

Zoe's Low Fat version contains 57 calories. Additionally, it uses no sugar. Her recipe suggests NutraSweet – the directions are in an insert added to the cookbook and appear in this video.

Ingredients for Low Fat Swedish Cream

• 1 packet of Knox Gelatin 
• 1 cup 2% milk
• 1 cup whole milk
• 2 cups fat free sour cream
• 1 cup sweetener of choice
• 1 teaspoon  pure vanilla extract

Ingredients for Low Fat Raspberry Sauce 

• 2 pints of fresh raspberries
• 4 tablespoons fresh lemon juice
• 4 tablespoons fresh orange juice
• 1/2 teaspoon orange extract
• ½ cup sweetener of choice 

Directions for Low Fat Swedish Cream and Raspberry Sauce

1. Stir gelatin into the milk, until dissolved. Set aside to cool. 
2. Mix NutraSweet@ into sour cream. 
3. Do not add the gelatin mix into the sour cream until completely cooled or the NutraSweet@ will taste bad. 
4. Pour the sour cream mixture into the gelatin and mix well. Spray ¼ cup molds with cooking spray so that the creams will slip right out.
5. Pour cream into containers and refrigerate. 
6. Put fresh raspberries in the food processor and whiz. 
7. Pour liquid raspberries through a strainer to remove as many seeds as possible. Mash through the strainer. Rinse strainer. 
8. Return the seedless raspberry juices into the rinsed food processer, along with lemon and orange juices, extract and sweetener blend. 
9. Pour sauce over another 2 pints of raspberries.  Plate a Swedish cream and top with berries and sauce.
10.