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.