Raspberry and Vanilla Cream Charlotte

Line bottom and sides of charlotte mold with ladyfingers. Sprinkle gelatin over 2 tablespoons milk in small bowl. Let stand until softened, about 5 minutes. Scald remaining 1/2 cup milk with 1/2 cup cream and vanilla bean in heavy medium saucepan.

Using electric mixer, beat egg yolks with sugar until ribbon forms. Gradually beat in milk mixture. Return mixture to saucepan and cook over medium heat until custard thickens to coat back of spoon, stirring constantly, about 6 minutes. Do not boil. Pour into large metal bowl. Remove vanilla bean. Add gelatin mixture and stir until dissolved. Scrape seeds from vanilla bean into custard. Let stand until cool but not set, about 20 minutes, stirring frequently.

Whip chilled cream in large bowl until peaks form. Fold sour cream, then whipped cream into custard. Pour 1/2 of custard into mold. Sprinkle with berries. Pour remaining custard over berries.

Cover custard with lady fingers. Cover with plastic and refrigerate until set, overnight. (Can be made up to 3 days ahead.) Unmold charlotte onto plate. Cut into wedges and serve with raspberry sauce if desired.