Method:

Chill the sour cream.

If you are using fresh berries, wash, crush and force them through a fine sieve. For hard berries, such as the blueberries, you might like to lightly cook them first to soften before forcing them through the sieve.

Place sour cream, sugar and vanilla in a bowl and beat with an electric beater until the mixture doubles in size and becomes very fluffy. Ensure the mixture remains cold while mixing.

Add in the berry pulp.

Dissolve the gelatine in a small amount of warm water and slowly add into the sour cream mixture. Blend thoroughly.

Serving
Pour into individual serving dishes and chill for several hours before serving.