Swedish Creme with Berry Compote

Large Batch Directions

1. Pour the heavy cream and sugar into a large saucepan over medium heat. Stir and watch. Cook until it gets to 160 degrees Fahrenheit, about 5-6 minutes. Once the cream is to 160 degrees Fahrenheit, remove from heat and quickly whisk in the gelatin. Then stir in the vanilla and almond extracts and salt.
2. Allow the mixture to cool for 5-10 minutes. Then whisk in the sour cream, one cup at a time. Once smooth, pour the mixture into an 8x8 pan and place the pan in the refrigerator for 5-6 hours.

Individual Serving Directions

1. Pour the heavy cream and sugar into a large saucepan over medium heat. Stir and watch. Cook until it gets to 160 degrees Fahrenheit, about 5-6 minutes. Once the cream is to 160 degrees, remove from heat and quickly whisk in the gelatin. Then stir in the vanilla and almond extracts and salt.
2. Allow the mixture to cool for 5-10 minutes. Then whisk in the sour cream, one cup at a time. Once smooth, pour the mixture into 8 dessert dishes. Cover loosely and refrigerate at least 3 hours or overnight.

For the Berry Compote:

1. Once the cream has cooled according to directions, make the compote.
2. Place all the berries, gelatins, and sugar in a large sauce pot over medium heat. Bring to a light boil and allow the mixture to simmer and cook down for 5 minutes stirring continuously. Use a wooden spoon to crush the berries, for a smoother consistency. You can also use an immersion blender if you want it really smooth.
3. After the compote is done simmering, take off heat and allow the berry compote too cool for 15 minutes.
4. Once the compote is cooled, take the cream out of the fridge and pour the compote on top of the cream in the mixture and spread out evenly. If you make individual servings, divide evenly between the cups and spread to cover the cream.
5. Allow to cool in the fridge for another 2 hours before serving.