For creme:
Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in sour creme and vanilla until smooth. Chill the mixture until slightly thickened (like unbeaten egg whites). Fold in whipped creme with wire whisk until well blended. Pour into greased (I use Pam) 6 cup ring mold (I use a bunt pant and it works well). Chill until set.

For Topping:
Mix cornstarch and sugar, add berries and cool until thickened. Cool.

To un-mold creme, take a spatula and run along the side, then turn onto serving platter. if you have trouble getting it out, run some hot water over the mold and it should slide right out.

Serve topping in small bowl in center of ring if using a ring mold.