Swedish Krem with Raspberry Compote
A light, cloud-like cream dessert with a vibrant berry compote, traditionally served with fresh berries. This Swedish-inspired recipe, ready in about 25 minutes, layers heavy cream, confectioners' sugar, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Chill a mixing bowl and whisk in the freezer for 10 minutes. Whip 2 cups heavy cream with 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract until soft peaks form, about 3 minutes.
- Step 2: In a small saucepan, combine 1 cup raspberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Simmer over medium heat for 5 minutes, stirring occasionally, until berries break down and mixture thickens slightly.
- Step 3: Strain the raspberry compote through a fine-mesh sieve to remove seeds, pressing with a spoon to extract liquid. Cool completely, about 20 minutes.
- Step 4: Spoon 1/2 cup whipped cream into each serving glass, top with 1/4 cup raspberry compote, and garnish with a few fresh raspberries.
