2 envelopes plain gelatin
1/2 c. cold water
1 1/2 c. half and half
1/4 c. sugar
1 tsp. grated orange peel
1 tsp. vanilla
2 (10 oz.) pkg. frozen raspberries
1/2 pt. sour cream
2 tsp. cornstarch

Sprinkle gelatin over water to soften. Mix with half and half. Stir over medium heat until gelatin dissolves. Remove from heat. Stir in sugar, orange peel and vanilla. Drain off 2/3 cup syrup from partially thawed berries and set aside. Mix berries and sour cream into a five cup mold. Chill until firm. Blend cornstarch into reserved berry syrup. Cook, stirring until it boils and thickens. Chill, unmold onto serving plate and top with berry sauce.