1. Place whipping cream, sugar, and gelatin in a sauce pan. Cook and stir over low heat until steam rises from the pan and gelatin is thoroughly dissolved. (If using a candy thermometer, it should read 160 degrees.) 2. Stir in almond and vanilla extracts. Allow to cool (for about 10 minutes), then fold in sour cream until thoroughly combined. 3. Pour into large bowl and cover with plastic wrap. Refrigerate from 1-4 hours to set properly. 4. Before serving, sprinkle raspberries and blackberries over top. ---------------------------------------------------------------------------
Nutrition
Ingredients
