Swedish Cream

In a small bowl, add the cold water then sprinkle with the gelatin, mix well and let stand 1 minute.

Then combine the whipping cream, sugar and soaked gelatin in small saucepan, cook and stir over medium low heat until gelatin dissolves, about 5 minutes.

Transfer to a large  bowl and cool 15 minutes.

Whisk the yogurt, sour cream and vanilla extract into the cooled sugar mixture.

Divide the mixture among 6 to 8 stemmed glasses; refrigerate until firm, about 3 hours. To serve, top each dessert with raspberry sauce and a few fresh raspberries. Garnish with mint sprig.

In a saucepan combine two cups water, sugar and raspberries. Bring to a boil, then simmer for 20 minutes. Mash the berries through a sieve to remove as many seeds as possible. Return juice to the pan.

Combine 2 tablespoons cornstarch and 2 tablespoons water in a small bowl and. mix until smooth. Add cornstarch mixture to the raspberry juice, bring to a boil over medium heat, stirring constantly.

Set aside to cool and then add to the top of the cream mixture.