April 10, 2018
Desserts, Dairy, Italian,
Refrigerator, Stove Top more
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"Recipe source: Fine Cooking (April/May 2016)"
Spray six ramekins with cooking spray.
In a saucepan add the milk and sprinkle with gelatin. Allow the gelatin to soften for 5 minutes and then place saucepan over low heat and whisk in the sugar until the gelatin and sugar are dissolves (2-3 minutes).
Off heat whisk in the sour cream and then the vanilla and salt.
Transfer mixture to a large measuring cup and divide among the prepared ramekins. Cover loosely with plastic wrap. Refrigerate until set (1-2 hours or up to up day ahead).
Serve in their ramekins or unfold. Moisten six serving plates wit a little warm water. Loosen edges of a panna cotta with a fingertip, then slowly invert onto a plate. Gently jiggle the ramekin side to side until the panna cotta slips out.
Lit the ramekin, reposition the panna cotta on the plate, if needed, and pat the plate dry. Serve chilled for a firm panna cotta or at room temperature for a softer one with the sauce of your choice, if using.
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