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Panna Cotta

My husband and I had this wonderful Italian dessert at a fabulous Italian restaurant in Geyererville, CA!





List of Ingredients



• 1 1/2 tsps. unflavored gelatin
  
• 2 Tbsp. cold water
  
• 3 cups heavy whipping cream
  
• 1/2 cup sugar
  
• pinch of salt
  
• 1 1/2 tsps. vanilla extract
  
• 1 cup sour cream (8 oz. container)
  
• Topping: fresh fruit of your choice, any kind of liqueor, pureed raspberries
  






Instructions



1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-qt. saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until throughly dissolved. Take the cream off the heat and cool about 5-minutes.
   
2. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another tsp. of sugar. Rinse 2/3 cup ramekins, custard cups, or coffee cups with cold water (do not wipe dry). Fill each one 3/4 full with the cream. Chill for 4-24 hours.
   
3. To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers.
   
4. Serve alone or with fruit, drizzled liqueor, pureed berries or any other topping you wish.