Bloom the gelatin in cold milk.
In a saucepan, bring the heavy whipping cream, sugar, vanilla seeds and lemon zest to a simmer. Whisk in the bloomed gelatin until smooth. Remove from heat and add the sour cream.
Pour into individual molds and allow to set in the refrigerator for at least 3 hours, it may take longer if you’re using bigger molds.
To invert them, dip the base of the molds in hot water to help release it onto a serving plate. Serve with a dollop of lingonberry jam and fresh raspberries.