Ingredients
2 cups heavy whipping cream1 cup plus 2 teaspoons sugar, divided1 envelope unflavored gelatin1 teaspoon vanilla extract1 teaspoon almond extract2 cups sour cream1 cup fresh or frozen raspberries
Preparation
In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved.
Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour.
Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.
