Panna Cotta with Berry Sauce

• Gluten free

• Produce

  • 2 cups Berries

• Condiments

  • 1/2 tbsp Lemon juice

• Baking & Spices

  • 3 tbsp Granulated sugar
  • 1 pinch Salt
  • 9/16 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 2 cups Heavy whipping cream
  • 1 cup Sour cream
  • 1 cup Whole milk

• Desserts

  • 1 packet Gelatin, Unflavored

Found on natashaskitchen.com

Description

Ingredients

• 1 cup whole milk
• 1 packet (2½ tsp) unflavored gelatin
• 2 cups heavy whipping cream
• ½ cup + 1 Tbsp sugar
• pinch of salt
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 cups berries, divided (I used 1 cup raspberries and 1 cup quartered or halved strawberries)
• 3 Tbsp granulated sugar
• ½ Tbsp lemon juice

Directions

• Off the heat, place 1 cup milk in a medium sauce pan 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, ½ cup + 1 Tbsp sugar, 1 tsp vanilla and a pinch of salt. Continue stirring about 5 min until sugar is fully dissolved and mixture is steaming (do not boil). Remove from heat and let cool 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, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.
• In a small sauce pan, combine 1 cup berries, ½ Tbsp lemon juice and 3 Tbsp sugar. Bring to a low boil and cook 4-5 min or until syrupy.
• Stir in remaining 1 cup of fresh berries and remove from heat. When syrup is at room temp or just barely warm, spoon it over the top of chilled panna cottas.