Panna Cotta

• 1 1/2 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 3 cups heavy whipping cream
• 1/2 cup sugar, or more to taste
• Pinch of salt
• 1 1/2 teaspoons vanilla extract
• 1 cup (8-ounce container) sour cream
• 2 cups pitted fresh cherries, strawberries, or sliced peaches or pears
• Or, 1 1/2 to 2 tablespoons artisan-made balsamic vinegar
• Or, 2 to 3 tablespoons saba syrup or Vin Cotto

1. Sprinkle the gelatin over cold water and let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat.
3. Do not let it boil.
4. Stir in the gelatin until thoroughly dissolved.
5. Take the cream off the heat and cool about 5 minutes.
6. Put the sour cream in a medium bowl.
7. Gently whisk in the warm cream a little at a time until smooth.
8. Taste for sweetness.
9. It may need another teaspoon of sugar.
10. Rinse 8 (2/3-cup) ramekins, custard cups, or coffee cups with cold water.
11. Fill each one 3/4 full with the cream.
12. Chill 24 hours.
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. Serve alone or with the fruit, or drizzle each portion with about 1/2 teaspoon artisan balsamic vinegar or saba.

unflavored gelatin, cold water, heavy whipping cream, sugar, salt, vanilla, sour cream, fresh cherries, artisanmade balsamic vinegar, syrup

Taken from www.foodnetwork.com/recipes/panna-cotta-recipe.html (may not work)