Valentine’s Day Swedish Cream Dessert with Strawberry Compote
This Valentine’s Day Swedish Cream is a light, silky dessert with a softly set texture and just the right amount of sweetness. Finished with a vibrant berry compote, it’s elegant enough for date night but easy enough to make ahead—perfect for Valentine’s Day entertaining.
Ingredients
Swedish Cream
- 1 cup heavy cream
- 1/2 cup sugar
- 1 cup greek yogurt or sour cream
- 1 tsp vanilla
- 1/2 envelope of unflavored gelatin
- 1 pinch salt
Heart shaped Strawberry Compote
- 1.5 cups strawberries
- 3 tbs sugar
- 1 tsp gelatin powder
- squeeze of lemon optional
- heart shaped freezer molds
Instructions
Swedish Cream
- In a medium saucepan, combine the heavy cream and sugar over medium heat, stirring until the sugar is fully dissolved.
- Remove from heat and stir in the vanilla extract, salt and gelatin. Let sit for -10 min.
- Once the temperature has decreased a little, add in the greek yogurt or sour cream. Stir until well combined
- Pour the mixture into serving glasses then refrigerate for at least 4 hours.
Strawberry Compote
- Add strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat, stirring occasionally, until the berries soften and release their juices, about 8–10 minutes.
- Make sure to smash the berries until they are fully mushy
- Stir in the gelatin. Remove from heat and allow the compote to cool completely.
- Pour directly into your heart shape mold and refrigerate for at least 3 hours.
- Release the hearts from their molds, place over the Swedish cream.
Notes
*Place the mold on a flat tray or baking sheet before filling. This makes it much easier to transfer to the refrigerator without spills.
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