Swedish Lemon Cream

Name: Swedish Lemon Cream
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 1
Cuisine: Nordic, Scandinavian, European
Ingredients: 2 envelopes unflavored gelatin; 177 milliliters lemon juice; 2 Tbsps grated lemon peel; 567 grams packages each) frozen raspberries in syrup, thawed; 79 milliliters sugar; 118 milliliters boiling water; 946 milliliters whipping (heavy) cream

Swedish Lemon Cream is a gluten free main course. This recipe serves 1. One portion of this dish contains around 32g of protein, 354g of fat, and a total of 5240 calories. Head to the store and pick up water, lemon peel, sugar, and a few other things to make it today. To use up the gelatin you could follow this main course with the Blueberry, Pineapple and Lemon Creamy Gelatin Dessert as a dessert.

Instructions

Lightly brush 8-cup mold with vegetable oil.

Ingredients you will need

Vegetable Oil

Sprinkle gelatin over lemon juice in large bowl to soften. Gradually stir in boiling water until gelatin is dissolved. Stir in 1/2 cup sugar and the lemon peel.

Ingredients you will need

Lemon Juice

Lemon Peel

Gelatin

Sugar

Water

Equipment you will use

Bowl

Beat whipping cream and 1/3 cup sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Fold lemon mixture into whipped cream. Spoon into mold. Cover and refrigerate about 2 hours or until firm.

Ingredients you will need

Whipping Cream