4 Cups Cream
2 Cups Sugar mixed with 1 tablespoon unflavored Knox gelatin
2 Cups Sour Cream
1 Tablespoon Vanilla
Mix your gelatin with your sugar. Then pour your cream in a saucepan on medium heat. Add your sugar/gelatin mixture to your cream until everything is thoroughly dissolved. Continue stirring your cream over medium heat until it is hot to touch, but not boiling. Then cool your mixture. I put mine in the freezer for 20 minutes or so to speed things up. Once it’s warm or room temp, whisk in the sour cream and vanilla.
Pour the mixture into your desired mold, leaving 1/2″ at the top for your topping, and then chill the cream at least 4 hours or overnight. Your cream should thicken to a consistency so if you were to hold it upside down, nothing would drip out.
I chill overnight and then top with berry of choice, whatever is available!