Swedish Cream Molded Salad

RE: Swedish Cream Molded Salad Post By Clown (Guest Post) (07/18/2006) I think this may be what you are looking for at allrecipes.com: Swedish Cream - * 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 DIRECTIONS: 1. 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. 2. Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top. RE: Swedish Cream Molded Salad Post by mckaysatt (50) | (07/16/2006) Contact If you type "swedish cream" in the search line of Google, you will find pages and pages of swedish cream molded salads. You may have to sift thru quite a few to find one with almond flavor. All the ones I found that sounded like what you described were vanilla.