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Swedish cream

Time 30 minutes
Yields Serves 6
Swedish cream
1

Heat the half-and-half with the sugar and the vanilla bean in a medium saucepan over high heat. Once it reaches a boil, remove from heat. Pour the buttermilk into a metal bowl and set the bowl over the half-and-half for 15 minutes to remove the chill. Meanwhile, stir the gelatin into the cold water and set aside for 5 minutes to soften.

2

Remove the bowl of buttermilk from over the half-and-half. Take the vanilla bean out and scrape the seeds back in, reserving the pod to make vanilla sugar, if desired.

3

Heat the half-and-half once again until it comes to a near boil, then remove from heat. Stir in the softened gelatin until it’s completely dissolved, then whisk in the buttermilk. Pour the mixture into 6 juice glasses and refrigerate until set, about 3 hours.

This recipe can also be poured in oiled half-cup ramekins and unmolded after chilling. Adapted from Deborah Madison’s “Seasonal Fruit Desserts.”.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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