1. I small heavy saucepan, combine whipping cream and sugar. Stir over medium heat until sugar dissolves. Remove from heat, set aside. 2. In another saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Stir over medium heat until gelatin dissolves. Add to whipping cream mixture, and place in medium bowl. Add vanilla and sour cream, mixing well. 3. Cover and chill in the refrigerator for 30 to 45 minutes or until mixtures thickens. Meanwhile, make raspberry sauce. 4. Place raspberries in food processor. Cover and blend until pureed. Press berries through a fine-mesh sieve. Discard seeds. 5. Stir together sugar and cornstarch. Put puree, sugar, and lemon juice in saucepan. Cook and stir over medium heat until thickened and bubbly. Continue to stir 2 minutes more. Remove from heat. Cool to room temperature. 6. Remove cream from fridge. Spoon about 1/4 cup into the bottom of each of 6 parfait, wine, or cordial glasses. Drizzle 2 tablespoons of raspberry sauce and add another 1/4 cup of cream mixture. Drizzle whatever sauce remains and swirl with a small metal spatula. 7. Cover and chill in the refrigerator for at least 2 hours and up to 4. To serve, top with a fresh raspberry and fresh herbs. ---------------------------------------------------------------------------
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