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Swedish Cream

There are 2 different styles of Swedish cream, one krem and semla. The latter is like puff pastry with pastry cream, the pastry cream is the semla. It resembles a choux French pastry. The former krem is like the Italian panna cotta. Similar to a pudding like consistency. 

The influence of other cuisines started to make their way into the Swedish cuisine during the Viking period, 800 1050. Specifically from England, France and Germany. This recipe is a great representation of this. With the use of heavy cream, sour cream, and sugar this shows a blending of cuisines. The word "husmanskot" (I will not attempt to pronounce that) used to been the bland tasteless porridge consumed on a regular bases. The meaning and the cuisine has changed now. The word is now used to describe the stews, soups, and roasts. We most associate the word "smorgasbord" with Swedish cuisine. Which the word literally translates to "bread and butter table", but we associate it with with a plethora of dishes served buffet style. As you can see the cuisine has evolved. 

Yields 2 large 4 small servings 


1 cup organic heavy cream 

1/4 cup organic cane sugar 

2 tablespoons organic sour cream 

1 teaspoon vanilla or almond extract 

Berries and figs to garnish 


1. Over a double boiler, place the heavy cream and sugar in a bowl. Stir to dissolve the sugar over the heat. Make sure your don't bring the heat of the heavy cream too high. Just enough to dissolve the sugar. 

2. If you are using an extract. Remove the bowl from the heat after the sugar has dissolved and add it and stir. 

3. Then add in the sour cream and mix well with a whisk to dissolve the sour cream. 

4. Evenly pour the cream into their serving dishes. Refrigerate for at least 2-3 hours, best over night for it to set. But it won't be extremely thick, slightly thin.

5. Serve with a garnish of fruit and enjoy! 

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