Panna Cotta

This is a terrific dessert from Italy. It's easy to prepare and tastes great. Serve it with fresh berries and/or drizzled with your best balsamic vinegar. (It's also pretty good on its own!)

3 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
½ cup sugar
Pinch of salt
1 ½ teaspoons vanilla
1 cup sour cream

Sprinkle the gelatin over cold water and let stand for 5 minutes. In a 3 quart saucepan, warm the cream with the sugar, salt and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse eight 2/3 cup ramekins, custard cups or coffee cups with cold water or use one large bowl or mold. Fill each one ¾ full with the cream or pour all of it into one mold. Chill 24 hours. 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. Serve alone or with fruit and/or balsamic vinegar. Makes 8 servings.