Raspberries make much better food than they do hats.
- The Cream!
- 1 1⁄2 cups sugar
- 2 envelopes unflavored gelatin
- 1 cup cold water
- 2 cup whipping cream
- 3 8‑oz. cartons sour cream
- 2 tsp. vanilla
- The Sauce!
- 10 oz. frozen raspberries, thawed
- 2 tbsp. sugar
- 2 tbsp. raspberry flavored liqueur
Combine sugar and gelatin in a saucepan. Add water and stir well. Let stand 1 minute.
Cook over medium heat, stirring constantly, until gelatin dissolves. Stir in whipping cream. Set aside.
Combine sour cream and vanilla in a large bowl. Gradually whisk in whipping cream mixture until blended. Poured into a lightly greased 7 cup mold.
Cover and chill at least 8 hours. Make the sauce while you’re waiting.
Combine all ingredients in container for electric blender. Process until smooth. Strain mixture through 2 layers of cheese cloth, discard seeds.
Unmold dish onto a serving platter.
Spoon raspberry sauce over the top right before serving.