Swedish cream

Swedish Cream

2 envelopes plain gelatine
1/4 cup cold water
2 cups cream
1 cup milk
1/4 teaspoon salt
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups sour cream

Dissolve gelatine in water in a small bowl.
In a heavy saucepan,
combine cream, milk, salt and sugar over low heat.
When sugar is
dissolved, whisk in gelatin mixture and heat until smooth and
gelatine is completely dissolved.
Pour from saucepan into a large
bowl with a pour spout.
Cool slightly, stirring occasionally, but
do not allow to set.

Add vanilla extract and sour cream, stirring and folding.
Pour
the cream into individual dessert dishes, wine goblets, or an 8-cup
mold.
Chill covered at least 6 hours.
Cream will set.
Serve with
fruit purée or eat plain.