Servings: 6 dessert cups Ingredients for Panna Cotta: 1 cup whole milk 2 1/2 tsp unflavored gelatin, (1 packet Knox gelatin) 2 cups heavy whipping cream 1/2 cup + 1 Tbsp granulated sugar pinch salt 1 tsp vanilla extract 1 cup sour cream Ingredients for Berry Sauce: 2 cups berries, divided (1 cup raspberries and 1 cup quartered strawberries) 1/4 cup granulated sugar 1/2 Tbsp lemon juice
How to Make Panna Cotta: Off the heat, place 1 cup milk in a medium saucepan and sprinkle the top 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 and mixture is steaming, about 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 for about 5 min until the sugar is fully dissolved and the mixture is steaming (do not boil). Remove from heat and let cool for 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, strain through a fine mesh sieve if desired, then quickly divide it into 6 glass cups or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.
How to Make Berry Sauce: In a small saucepan, combine 1 cup berries, 1/2 Tbsp lemon juice, and 1/4 cup sugar. Bring to a low boil and cook for 4-5 min or until syrupy.
Stir in remaining 1 cup of fresh berries and remove from heat. When the syrup is at room temp or just barely warm, spoon it over the top of chilled panna cottas.