Swedish Cream  (Mount Hood - Timberline Lodge)

2 C heavy cream
3/4 C sugar
1 T vanilla
3/4 - 1 T unflavored gelatin
3 C sour cream

Heat first 4 ingredients until hot but not boiling.  Stir in sour cream. Refrigerate 3 hours. Top with raspberry puree:

Thaw unsweetened frozen raspberries in large fine-meshed strainer suspended over a large bowl. (This may take a few hours.) Once the berries have completely thawed, force the juice from the berries by gently pressing with the back of a large spoon.  All that should remain is the raspberry seeds.  Throw away the seeds and, to the strained juice, stir lemon juice (if using) and 1/2 C sugar - add more if needed.