Swedish Creme - cooking recipe

Ingredients

2 cups heavy cream
1 cup sugar, plus
2 teaspoons sugar, divided
1 envelope unflavored gelatin
1 teaspoon imitation vanilla
1 teaspoon almond extract
2 cups sour cream
1 cup fresh raspberries or 1 cup frozen red raspberries, crushed

Preparation

In a saucepan, combine cream and 1 cup sugar.
Cook and stir constantly over low heat until candy thermometer reads 160\u00b0 or steam rises from pan (do not boil).
Stir in gelatin until dissolved; add extracts.
Cool 10 minutes.
Whisk in sour cream.
Pour into eight dessert glasses or small bowls; chill at least 1 hour.
Before serving, combine raspberries and remaining sugar; spoon over each serving.