Copenhagen Cream

2 cups heavy cream

2 1/2 teaspoons unflavored gelatin

2 cups sugar

1 1/2 teaspoons vanilla

2 cups sour cream

1 (10 ounce) package frozen raspberries, thawed

Combine cream, sugar and gelatin in saucepan. Heat gently until dissolved. Cool until slightly thickened, about 10 minutes. Stir in sour cream and vanilla. Spoon into individual bowls. Chill. Top with berries before serving. Makes 8 to 10- 1/2 cup portions.