Ingredients
Units
Scale
- 2 cups heavy whipping cream
- 1 cup granulated sugar
- 1 envelope unflavored gelatin
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups sour cream
Raspberry topping:
- 1 cup fresh or frozen raspberries
- 3 to 5 teaspoons granulated sugar, see notes
Instructions
- In a large saucepan, combine whipping cream and the 1 cup sugar. Cook and stir over medium-low heat until sugar is dissolved and mixture is barely simmering, about 4 to 5 minutes (don’t let it come to a boil).
- Remove from the heat and whisk in gelatin, whisking until completely dissolved. Stir in vanilla and almond extract. Let cool 10 minutes.
- Whisk in sour cream until smooth. Spoon into individual serving dishes (about 3/4 to 1 cup per dish). Cover loosely with plastic and refrigerate for at least 3 hours or overnight.
- When ready to serve, top with a spoonful of the raspberry topping.
Raspberry topping:
- Lightly crush raspberries and add the sugar (adjust to your liking), stirring until dissolved. Refrigerate until ready to use.
- Once chilled and ready to serve, top each dish with the raspberry topping.
Notes
- Adjust the sugar according to how sweet or tart your raspberries are. You want the raspberry topping to be more on the sweet side than tart.
- Prep Time: 4 hours
- Cook Time: 5 mins