|Heavy cream||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Almond extract||1 Teaspoon|
|Sour cream||2 Cup (32 tbs)|
|Frozen raspberries||16 Ounce, thawed (1 Package Of 16 Ounce)|
Combine the cream, sugar and gelatin in a heavy saucepan over low heat.
Cook until sugar is dissolved, stirring constantly.
Remove from heat and cool until slightly thickened.
Pour into a mixing bowl.
Beat at low speed until smooth while adding vanilla, almond extract and sour cream.
Pour into individual custard dishes and chill.
Spoon raspberries over the custard and serve.