Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.98 Kcal (1465 kJ) | ||
| Calories from fat | 104.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.62g | 18% | |
|---|---|---|---|
| Cholesterol | 40.82mg | 14% | |
| Sodium | 35.2mg | 1% | |
| Potassium | 96.98mg | 2% | |
| Total Carbs | 55.96g | 19% | |
| Sugars | 9.85g | 39% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 1.93g | 4% | |
| Vitamin C | 0.6mg | 1% | |
| Calcium | 67.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 196.26 Kcal (822 kJ) | ||
| Calories from fat | 58.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 18% | |
|---|---|---|---|
| Cholesterol | 22.89mg | 14% | |
| Sodium | 19.74mg | 1% | |
| Potassium | 54.38mg | 2% | |
| Total Carbs | 31.38g | 19% | |
| Sugars | 5.52g | 39% | |
| Dietary Fiber | 1.49g | 11% | |
| Protein | 1.08g | 4% | |
| Vitamin C | 0.3mg | 1% | |
| Calcium | 38.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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