Silky decadent Swedish Cream with Berry Compote and Strawberry Roses! A dreamy treat for Valentines Day, or any other day you want to make people smile!
You have no idea how much I love Swedish Cream.
Swedish Cream (i.e. Swedish Krem, or Creme) is a very very special treat that I only discovered when we moved to Asheville, North Carolina.
No, there’s not a strong Swedish cultural representation here in Asheville, that I know of. And in all honesty, I’m not entirely sure if this is an authentic Swedish dessert (so no hate email please.)
I can only tell you I remember the exact moment I tried Swedish Cream ten years ago. Where I was, what I was wearing, and who I was talking to… that’s the sort of impact it left on me.
A mind warp moment of sugary bliss, forever imprinted on my memory.
There a bakery here is Asheville, called Well-Bred Bakery, which is one of the best bakeries in the region. (Again, no hate mail please.)
Just over 10 years ago I sauntered into their first location and was forever changed by these little cups of dense dairy goodness, topped with a berry compote.
So what is Swedish Cream exactly?
My best explanation is that, if creme brûlée and panna cotta had a genetically perfect baby, it would be called Swedish Cream.
It’s a rich custard-like treat with smooth tangy-sweetness. A touch of gelatin is added to give it stability. The Swedish Cream is then covered with a fresh berry compote, so that you dip down through the berries into pure dairy ecstasy with each and every bite.
Not only that, Swedish Cream is ridiculously easy to make.
You simply bring cream and sugar to an almost-simmer, and whisk in gelatin and flavoring. Then once it’s cooled a little, whisk in sour cream for density and tang.
The fresh berry compote is optional, but as mentioned, I wouldn’t skip it. Once the Swedish Cream is cooling in individual serving cups, simmer down strawberries, raspberries, and sugar to create a sort of loose berry preserve.
Spoon the berry compote over the top of each Swedish Cream cup then chill until they are cold and somewhat firm.
The only thing that could possibly make them any better is a fresh pretty strawberry rose on top!
Strawberry roses are an easy and elegant garnish for desserts and salads. With just a few easy incisions you can turn a bright blushing berry into a beautiful flower.
Choosing the right berries for strawberry roses is the most important task. Make sure to select bright red strawberries that are short and round, not long and thin. Check out our video for a short strawberry roses demonstration.
This Swedish Cream Recipe would make a marvelous treat for Valentines Day!
Swedish Cream Recipe
Prep Time:10 minutes
Cook Time:30 minutes (active time)
Amazingly smooth Swedish Cream Recipe. Classic “Swedish Krem” or “Swedish Creme” with a vibrant berry compote on top.
For the Swedish Cream:
- 4 cups heavy cream
- 2 cups granulated sugar
- 2 envelopes unflavored gelatin
- 1 tablespoons vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon orange extract
- 1/4 teaspoon salt
- 4 cups sour cream
For the Berry Compote:
- 4 cups fresh or frozen strawberries
- 2 cups fresh or frozen raspberries
- 1 packet unflavored gelatin (about 2 1/2 teaspoons)
- 3/4 cup granulated sugar
- Pinch of salt
- Pour the heavy cream and sugar into a sauce pot over medium heat. Stir and watch. Once the cream is almost to a boil, remove from heat and quickly whisk in the gelatin. Then stir in the extracts and salt.
- Allow the mixture to cool for 5-10 minutes. Then whisk in the sour cream, one cup at a time. Once smooth, pour the mixture into 4 ounce ramekins or plastic cups. (These plastic cups are great for taking to a parties.) Place the cups on a large rimmed baking sheet and refrigerate.
- For the Berry Compote: Remove the stems from the strawberries. Place all the berries, gelatins, sugar and salt in a large sauce pot over medium heat. Bring to a boil and allow the mixture to simmer and cook down for 5-10 minutes. Use a wooden spoon to crush the berries, for a smoother consistency. Allow the berry compote to cool for 10 minutes. Then spoon a layer of berry compote over each Swedish Cream cup and place back in the refrigerator. Chill for at least 2 hours. Then cover until ready to serve. Garnish each cup with a strawberry rose if desired. (Video tutorial above.)
Yield: 20+, Serving Size: 20
- Amount Per Serving:
- Calories: 326 Calories
- Total Fat: 18.6g
- Saturated Fat: 11.5g
- Cholesterol: 53mg
- Sodium: 51mg
- Carbohydrates: 39.4g
- Fiber: 1.7g
- Sugar: 34.9g
- Protein: 3g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!