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