Dissolve raspberry gelatin in one cup hot water. Blend in lemon juice and raspberries and pour into ring mold. Refrigerate until firm. Heat cream and sugar in saucepan. Soften unflavored gelatin in 1/2 cup cold water and add to warm cream mixture. Stir until dissolved. Add sour cream and vanilla. Beat well. Pour slowly over chilled red layer. Refrigerate until firm. Unmold onto serving platter and garnish as desired.