2 envs. unflavored gelatin
3/4 c. sugar
1/4 tsp. salt
2 c. milk
4 slightly beaten egg yolks
1 c. dairy sour cream
2 tsp. vanilla
12 lady fingers, split
4 stiff beaten egg whites
1 c. whipping cream
Raspberry Sauce

In medium saucepan, combine gelatin, sugar, and salt. Stir in milk and egg yolks. Cook and stir over low heat until mixture coats spoon. Remove from heat; stir in sour cream and vanilla. Chill until mixture mounds slightly. Line a 2 quart mold or souffle dish with lady fingers, tapering ladyfingers to make a petal design on bottom of mold. (Or use a 9 inch spring-form pan and arrange lady fingers around sides; fill with gelatin mixture, then make petal design atop.) Fold gelatin mixture into egg whites. Whip cream; fold into mixture. Spoon into mold. Chill until firm, 6 hours or overnight. To serve, unmold on platter and drizzle with a little Raspberry Sauce. Top with additional frozen whole raspberries (thawed), if desired. Pass remaining sauce. Makes 12 to 16 servings.

Raspberry Sauce: Thaw and crush 2 (10 ounce) packages frozen raspberries. In saucepan, combine 2 tablespoons cornstarch and 1 (10 ounce) jar currant jelly. Cook and stir until bubbly; cook 1 minute more. Strain and cool. Chill. Makes 2 1/4 cups.