Brian's Photo Blog — Article 335
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Swedish Creme
Monday 16 June 2014   —   Category: Shooting
On Saturday I made some Swedish Creme for our Sunday dessert. I’m not at all into celebrating specials days — for me every day is the same. But yesterday did happen to be Father’s Day, so even though I would have made this dessert anyway, it is true that I ate it on Father’s Day.

Because the Trader Joe’s Belgian Waffle Cookie and the Pepperidge Farm Pirouette French Vanilla Rolled Wafer were heading towards sogginess, I was in a hurry to take this picture. There was somber light in the kitchen and I was shooting hand-held, so I had to bump the ISO up to 1,600 in order to get a sufficently-fast shutter speed to eliminate blurring, and a sufficiently-small aperture to ensure enough depth-of-field.

It definitely tasted as good as it looks! Here’s my recipe in case you want to try it for yourself:
½ cup cream
½ cup milk
½ cup sugar
1 teaspoon gelatin powder
I had originally used 1¼ teaspoons of gelatin (half a package), but I think that’s a bit too much. Of course, my recipe is not the only way to make this. For other creative combinations of ingredients, just Google Swedish Creme.

Combine the four above ingredients in a small saucepan. Heat to 160°F (70°C) — do NOT bring to a boil! — then let cool 30 minutes. Now add the remaining ingredients:

½ cup sour cream
½ teaspoon vanilla extract
½ cup plain yogurt
½ tablespoon amaretto
Combine everything and mix well with a whisk. This recipe makes a total of 2 cups of Swedish Creme, which is adequate for 3 to 4 servings, depending on how large a quantity you want. This time around I made 3 servings, one of which is pictured above (click on the image to see a larger version).

At this point you have to decided how you want to serve it later. After a few hours in the fridge it will have somewhat of a Jell-O consistency, therefore I prefer to put it in the individual serving dishes BEFORE I put it in to cool.

Swedish Creme goes really well with fruit, either whole pieces of fresh fruit, or fruit that has been rendered into some sort of sauce, either by cooking or freezing. If you use a sauce, as I did, you’ll want it to be refrigerated or room-temperature — don’t use hot or frozen fruit!

I wanted to do layers, but because the fruit — I used both frozen raspberries and frozen blueberries — was so liquid, it didn’t turn out the way I had imagined. The Creme was heavy enough that it sank right through the layer of berry sauce. Next time I will use fresh berries with no sauce.

I put about a quarter-cup of raspberry chunks/sauce, then a quarter-cup of Swedish Creme. I refrigerated that for a few hours until the Creme was set. Then I added a quarter cup of blueberry chunks/sauce, another quarter-cup of Creme, and then back into the fridge for a least two or three more hours. As an alternative, you could put all the Swedish Creme in the serving dish at once, refrigerate it, and then put the berries, whole or sauce, on the top after it is set.

Right before serving, I stuck half a waffle cookie and half a wafer roll into the Creme, which was a slightly difficult because the Creme was a bit too much Jell-O-like. As I noted above, I will reduce the gelatin powder next time. Then I sprinkled on a little bit of cinnamon as a final touch. Voilà! Bon appétit!
Brian's Photo Blog — Article 335
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