Sour Cream Panna Cotta

Step 1: Spray six ramekins with cooking spray.

Step 2: 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).

Step 3: Off heat whisk in the sour cream and then the vanilla and salt.

Step 4: 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).

Step 5: 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.

Step 6: 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.