1. In a saucepan, combine cream and 1 cup sugar. 2. Cook and stir constantly over low heat until candy thermometer reads 160° or steam rises from pan (do not boil). 3. Stir in gelatin until dissolved; add extracts. 4. Cool 10 minutes. 5. Whisk in sour cream. 6. Pour into eight dessert glasses or small bowls; chill at least 1 hour. 7. Before serving, combine raspberries and remaining sugar; spoon over each serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
