Panna Cotta:
- 1 cup whole milk
2 1/2 tsp unflavored gelatin (1 packet gelatin)
2 cups heavy whipping cream
1/2 cup + 1 Tbsp sugar
pinch salt, 1 tsp vanilla extract
1 cup sour cream (or Greek yogurt)
Berry Sauce:
1 cup any berries
3 tbsp sugar
1/2 tbsp lemon juice
Place 1 cup milk in a medium sauce pan and sprinkle with 1 packet gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves (4-5 min (do not boil)).
Add 2 cups heavy whipping cream, 1/2 cup + 1 Tbsp sugar, 1 tsp vanilla and a pinch of salt. Continue stirring about 5 min until sugar is fully dissolved (do not boil). Remove from heat and let cool 5 minutes.
Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream. Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.
Berry Sauce:
In a small sauce pan, combine 1 cup berries, 1/2 Tbsp lemon juice and 3 Tbsp sugar. Bring to a low boil and cook 4-5 min. When syrup is at room temp, spoon it over the top of chilled panna cotta.
