2 cups heavy whipping cream
1 cup plus 2 teaspoons sugar, divided
1 envelope unflavored gelatin
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups sour cream
1 cup fresh or frozen raspberries
1 In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved.
2 Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into eight dessert dishes. Refrigerate at least 1 hour.
3 Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.
Prep: 20 min. + chilling
Makes 8 servings
1 serving: 440 calories, 32g fat (21g saturated fat), 122mg cholesterol, 55mg sodium, 32g carbohydrate (30g sugars, 1g fiber), 4g protein.