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1
I small heavy saucepan, combine whipping cream and sugar. Stir over medium heat until sugar dissolves. Remove from heat, set aside.
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2
In another saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Stir over medium heat until gelatin dissolves. Add to whipping cream mixture, and place in medium bowl. Add vanilla and sour cream, mixing well.
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3
Cover and chill in the refrigerator for 30 to 45 minutes or until mixtures thickens. Meanwhile, make raspberry sauce.
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4
Place raspberries in food processor. Cover and blend until pureed. Press berries through a fine-mesh sieve. Discard seeds.
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5
Stir together sugar and cornstarch. Put puree, sugar, and lemon juice in saucepan. Cook and stir over medium heat until thickened and bubbly. Continue to stir 2 minutes more. Remove from heat. Cool to room temperature.
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6
Remove cream from fridge. Spoon about 1/4 cup into the bottom of each of 6 parfait, wine, or cordial glasses. Drizzle 2 tablespoons of raspberry sauce and add another 1/4 cup of cream mixture. Drizzle whatever sauce remains and swirl with a small metal spatula.
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7
Cover and chill in the refrigerator for at least 2 hours and up to 4. To serve, top with a fresh raspberry and fresh herbs.
