Instructions

• In a medium saucepan, combine 1/3 cup water, 3/4 cup granulated sugar, and 1 1/4 teaspoon unflavored gelatin; stir to combine and let sit for 5 minutes to allow the gelatin to bloom.
• Place the saucepan over medium heat and warm, stirring, until the sugar and gelatin dissolve and the mixture comes to a gentle boil. Once boiling, remove from the heat.
• Whisk in 16 ounces sour cream gradually until the mixture is smooth and free of lumps.
• Whisk in 1 1/4 cup heavy cream and 1 tablespoon vanilla extract until fully combined.
• Pour the mixture into your chosen dish or individual cups (total yield = 32 ounces). You may use one large mold or divide into portions (for example, four 8-ounce cups).
• Cover and refrigerate for at least 4 hours, or until fully set.
• Before serving, top with berries and fresh mint if desired.