Russian Cream with Berries

3 cups heavy whipping cream
1 1/3 cups sugar
pinch of salt
1 T. Gelatin (If you are using the individual packets of gelatin, you'll need a full packet plus a little bit of a second packet.)
1 cup boiling water
1 1/2 c sour cream (use regular sour cream)
1 T. pure vanilla extract

In a 4-quart saucepan, heat the cream, sugar adn salt over medium heat until the sugar dissolves, stirring constantly, about 4-5 minutes.  If it starts boiling, turn the heat down and simmer gently (I find the sugar usually dissolves before it starts tos immer).  remove from the heat and set aside.
Dissolve the gelatin completely in the boiling water and whisk it into the warm cream mixture.
Cool completely (you can speed this up by using an ice water bath or putting the mixture in the fridge, stirring every 15-30 minutes).  Whisk the sour cream and vanilla into the cooled cream mixture until smooth.
Spoon into individual serving cups (about a cup per serving) cover loosely with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
Top with fresh berries and/or pomegranate arils and serve chilled.

courtesy of Mels Kitchen Cafe