The Really Good Food Cook Book'S Celestial Cream

• 3 cups heavy cream
• 1 1/2 cups sugar
• 2 packages gelatin (4 1/2 tsps.)
• 9 tablespoons cold water
• 3 cups sour cream
• 1 package red raspberries, preferrably frozen and thawed or fresh raspberries with lots of sugar in them

1. Combine the cream and sugar in a saucepan over medium heat.
2. Stir with a whisk until the sugar is dissolved.
3. Soften the gelatin in the cold water.
4. Whisk gelatin into the cream.
5. When the gelatin is dissolved, whisk in the sour cream.
6. Stir only until well-blended and smooth.
7. Pour this Creme Celeste into a lightly-oiled mold.
8. Chill for 4-5 hours until firm.
9. Unmold by setting mold in warm water for several minutes.
10. Upend it onto a white platter.
11. Surround the sides of this incredible Cream with the red raspberries.
12. Save a few for the top.

heavy cream, sugar, gelatin, cold water, sour cream, red raspberries

Taken from www.food.com/recipe/the-really-good-food-cook-books-celestial-cream-11214 (may not work)