-3 cup heavy cream

-2 tbl half and half

-3 tbl sugar

-1/2 cup rinsed cleaned raspberries

-2 tbl sour cream

-1 sheet gelatin

Place heavy cream raspberries, and half and half in a blender and puree.  Strain the raspberry cream through a chinoise or fine mesh siv then put directly into a small saucepot with your sour cream.  In separate dish bloom your gelatin with a little cold water and set to the side.  When your gelatin sheet has become pliable and soft you can add to you hot cream mixture.  The cream should not come to a boil it should just be warm enough to melt the gelatin.  Finally just place in the dishes you wish to serve in and refrigerate.  This will set up in a few hours but is always better to let stand overnight.  Now when ready to serve just top with marcona almond tuile and mange!! (see recipe on blog for pine nut tuile and substitute marcona almonds for pine nuts)