Swedish Cream - cooking recipe

Ingredients

1 cup heavy cream
3 tablespoons water
1/2 cup sugar
1 (.25 ounce) envelope unflavored gelatin
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup frozen lingonberries, thawed

Preparation

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.