Kicked Up Panna Cotta With Fresh Raspberry Sauce

• Panna Cotta
• 1 cup cream
• 1/2 cup sugar
• 1 package unflavored gelatin
• 1 teaspoon vanilla
• 1 cup sour cream
• Raspberry Sauce
• 1 pint fresh raspberries or 12 ounces frozen raspberries, thawed
• 3 tablespoons sugar
• 2 teaspoons strained fresh lemon juice
• blueberries or raspberries

1. Panna Cotta: In a small saucepan, combine cream, sugar and gelatin.
2. Heat until gelatin dissolves, stirring constantly as you heat.
3. Add sour cream and vanilla.
4. Whisk until smooth.
5. Pour into indivudual ramekins and chill at least 3 hours.
6. Raspberry Sauce: Puree raspberries, sugar, and lemon juice in a blender until smooth.
7. Strain mixture through a fine-mesh sieve, pressing firmly with a rubber spatula.
8. Taste and adjust sweetness, if necessary, by adding either a bit more sugar or lemon juice.
9. Serving Directions: Top each ramekin with a bit of raspberry sauce and a few sliced strawberries, fresh blueberries or raspberries.

cotta, cream, sugar, unflavored gelatin, vanilla, sour cream, raspberry sauce, fresh raspberries, sugar, lemon juice, blueberries

Taken from www.food.com/recipe/kicked-up-panna-cotta-with-fresh-raspberry-sauce-55183 (may not work)