Ingredients
1-1/2 teaspoons unflavored gelatin1 cup heavy whipping cream, divided1/2 cup plus 4-1/2 teaspoons sugar, divided1/2 teaspoon vanilla extract1/2 teaspoon almond extract1 cup sour cream1-1/2 cups mixed fresh berries2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Preparation
In a small bowl, sprinkle gelatin over 1/4 cup heavy cream; let stand for 1 minute. In a small saucepan, heat 1/2 cup sugar and remaining heavy cream over low heat until mixture reaches 160°. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in extracts. Cool slightly; refrigerate for 10 minutes.
Stir in sour cream until blended. Cover and refrigerate overnight.
In a small bowl, toss berries with remaining sugar. Place 1 tablespoon cream mixture in each tart shell; top with berry mixture.
