Panna Cotta with Raspberry Sauce

"Eat more dessert!"

Although this dessert has a fancy name, it is very simple to make. Pana Cotta is a type of custard made without eggs and, instead, thickened with gelatin. The sour cream makes this rich and creamy while the raspberries add a nice tangyness. You can spoon this into individual serving dishes or pour it into an 8 inch square baking dish.

Panna Cotta with Raspberry Sauce

1 envelope unflavored gelatin

1/2 C. cold water

1 C. heavy whipping cream

3/4 C. sugar

1 C. sour cream

1/2 tsp. vanilla extract

10 oz. pkg. frozen raspberries, slightly thawed

3 Tbsp. sugar

In a small saucepan, sprinkle gelatin over cold water. Let stand for 1 minute. Bring this mixture to a boil; stirring until dissolved. In another saucepan, heat whipping cream and sugar over medium heat; stirring until sugar is dissolved and mixture is slightly warm. Remove from heat and stir in gelatin. Add sour cream and vanilla, whisking until smooth. To use individual ramekins, lightly grease six ramekins and fill 3/4 full. Refrigerate until set, about 3 hours. To unmold, dip ramekin in hot water for a few seconds to release from side and flip upside down onto a plate.

To make raspberry sauce: Place raspberries in a saucepan with sugar. Bring to a boil and let cook down slightly. Remove from burner and cool. For a smoother sauce, you can puree in a blender and strain to remove seeds. I don't mind the seeds so I leave the berries just slightly softened. Drizzle the panna cotta with sauce before serving.