Pour gelatin with water, heat until completely dissolved (do not boil!)
Mix sour cream with sugar and beat.
Continue whisking, adding a little hot gelatin, to a stiff foam.
Pour into molds, refrigerate for 1-2 hours.
Put on a dish and refrigerate again.
Garnish with raspberry jam berries and pour over raspberry syrup in a grid before serving. Serve the ready-made sour cream with raspberries with raspberry jam or fresh raspberries.