Swedish Creme

This is one of Matt's favorite recipes that I've gotten from his mom. It's great to use up sour cream if you have it (for some reason we always end up with 1/2 used containers of sour cream hiding in the fridge).

2 cups heavy cream
1 cup Sugar
1 envelope unflavored gelatin (1 tablespoon if you got your gelatin from The Market Place)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups sour cream
1 cup fresh raspberries or strawberries

Combine cream and 1 cup sugar in saucepan and cook, stirring constantly over low heat until candy thermometer reads 160* or steam rises off from pan (DO NOT BOIL!). Stir in gelatin until dissolved, add extracts. Cool 10 minutes. Whisk in sour cream. Pour into eight dessert bowls. Chill 1h our. Spoon fruit over before serving.

Enjoy!