Berries and Cream

from melskitchencafe.com

Simmer:

3 cups heavy whipping cream

1 1/2 cups sugar

Stir constantly to avoid scorching until the mixture comes to a boil.  Set aside and cool completely.

Dissolve:

1 envelope unflavored gelatin

1 cup boiling water

Stir with a wire whip and set aside to cool completely.

Mix:

1 tablespoon vanilla

1 1/2 cups sour cream (I used reduced fat with great results)

Mix with a wire whip until smooth.

Gradually add all of the ingredients together (making sure that the cream mixture and gelatin mixture are completely cooled).  Stir with a wire whip until totally smooth. Press a piece of plastic wrap directly on service of cream and chill overnight. (My Aunt Marilyn makes this in the morning before church, scoops the cream mixture into individual dessert bowls before chilling and the cream is set and ready to eat by 5:00 p.m.)

Top with fresh or frozen berries* and shaved chocolate curls.

*I used frozen raspberries. I thawed them overnight, then simmered the berries and their juice in a small saucepan with 2 teaspoons sugar until thickened (about 6-8 minutes).