2 cups heavy cream

1 cup granulated sugar

1.25 teaspoons Agar-Agar

1.5 teaspoons vanilla extract

0.5 teaspoon almond extract

0.25 teaspoon orange extract

Pinch of salt

2 cups sour cream


Pour the heavy cream and sugar into a sauce pot over medium heat. Stir and watch.

Once cream is almost to a boil, remove from heat and quickly whisk in the Agar-Agar. Then stir in extracts and salt.

Allow mixture to cool for 5-10 minutes.

Then whisk in sour cream, one cup at a time.

Once smooth, pour mixture into 4-ounce ramekins or plastic cups. (These plastic cups are great for taking to a party.)

Place cups on a large rimmed baking sheet and refrigerate.

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Berry Compote


2 cups strawberries fresh or frozen

1 cup raspberries, fresh or frozen

1 teaspoon Agar-Agar

¼ cup plus 2 Tablespoons granulated sugar

Pinch of salt


Remove stems from strawberries.

Place all the berries, Agar-Agar, sugar and salt in a large sauce pot over medium heat. Bring to a boil and allow mixture to simmer and cook down for 5-10 minutes.

Use a wooden spoon to crush the berries, for a smoother consistency.

Allow berry compote to cool for 10 minutes.

Then spoon a layer of berry compote over each Swedish Cream cup and place back in refrigerator.

Chill for at least 2 hours. over until ready to serve.

Garnish each cup with a strawberry rose if desired.