In a large saucepan over medium heat, combine the cream, sugar and salt and stir constantly until the sugar dissolves. This should take about 4-5 minutes. Don't let the mixture come to a boil. When the sugar has dissolved, remove the pan from the heat and set it aside.
Bring the water to a boil by placing it in a microwave for about 2 minutes. Immediately pour in the powdered gelatin and stir with a fork or small whisk until it is completely dissolved. This will also take about 4-5 minutes.
As soon as the gelatin is dissolved, stir it into the warm cream mixture and mix well. Cool completely.
As soon as your mixture is completely cool, whisk in the sour cream and vanilla extract.
Pour or spoon into individual small bowls or you can leave it in one big bowl. Cover with plastic wrap and refrigerate for a minimum of 4 hours, or up to 24 hours.
Top with fresh raspberries, and serve chilled.
Sharon's Tips: This dessert is a splurge, but don't try to save calories by using half and half, or low-fat sour cream. It will not be nearly as good. If you want to save calories, the best way is cut down on the portion size.You can substitute any berries for the raspberries. I also like to slice strawberries and let them macerate in sugar for a few hours and top the dessert with the fruit and syrup.[nutrition-label]Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.