Panna Cotta with Summer Berries

Panna Cotta with Summer Berries
Recipe type: desserts
  • 1-1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 3 cups heavy whipping cream
  • ½ cup sugar
  • Pinch of salt
  • 1-1/2 teaspoons vanilla extract
  • 1 cup sour cream
  • ¼ cup raspberries
  • ¼ cup blueberries
  • 4 teaspoons artisan balsamic vinegar
  1. Sprinkle the gelatin over the cold water.
  2. Let stand for 5 min.
  3. In a 3-quart saucepan, warm the cream with the sugar, salt and vanilla over medium-high heat.
  4. Do not let boil.
  5. Stir in the gelatin until thoroughly dissolved.
  6. Take the cream off the heat and cool about 5 min.
  7. Put the sour cream in a medium bowl.
  8. Gently whisk in the warm cream a little at a time until smooth.
  9. Taste for sweetness. It may need another teaspoon of sugar.
  10. Rinse eight ⅔ cups ramekins, custard cups or coffee cups with cold water.
  11. Fill each one ¾ full with the cream.
  12. Chill a minimum of 4 hrs. Overnight is preferred.
  13. 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.
  14. Add fresh fruit and drizzle each serving with ½ teaspoon artisan balsamic vinegar.