Ingredients
2 cups heavy cream
1 cup plus 2 tsp sugar, divided
1 envelope unflavored gelatin
1 tsp vanilla
1 tsp almond extract
2 cup sour cream (16 oz)
1 cup fresh or frozen raspberries
Directions
In a saucepan combine cream and 1 cup sugar. Cook and stir constantly over low heat until candy thermometer reads 160 or steam rises from pan (do not boil). Stir in gelatin until dissolved. Add extracts. Cool 10 min.
Whisk in sour cream. Pour into eight dessert glasses. Chill at least one hour. Before serving, combine raspberries and remaining 2 tsp of sugar. Spoon over each serving.
Yield: 8 servings