- 1 cup [250 mL] heavy cream
- 1 cup [200 g] sugar
- 1 1/4 teaspoon [7.5 mL] unflavored gelatine
- 1 cup [250 mL] sour cream
- 1/2 teaspoon [2.5 mL] vanilla
- 1 [10-ounce / 284 mL] package frozen raspberries, thawed
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- In a saucepan, combine heavy cream, sugar and gelatine.
- Heat gently until gelatine and sugar are dissolved.
- Remove from heat; sool until slightly thickened.
- Stir in sour cream and vanilla.
- Spoon into individual dessert bowls; chill.
- Serve topped with raspberries.
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