Panna Cotta with Ripe fruit

By exdircomp

Ingredients

• Ingredients
• 3/4 teaspoons unflavored gelatin
• 1 tablespoons cold water
• 1 1/2 cups heavy whipping cream
• 1/4 cup sugar, or more to taste
• dash of salt
• 3/4 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 ripe mango, diced ir 1 cup of any fresh fruit in season berries, cherries, etc.

Preparation

Step 1

Instructions


For fruit: Place fresh fruit in bowl. Then you just mush them up a bit - not completely crushed, but mostly. Most people seem to like large chunks of fruit but crushing them releases the natural pectin so it can thicken. Place in pot with a little sugar and cook until broke down and jam like consistancy.

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 2-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.
2. 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 4 2/3-cup ramekins, custard cups, or coffee cups with cold water. Fill each ramikin with a bit of the jam and fill three-quarters full with the cream. Chill 4 to 24 hours.
3. 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 with diced ripe fruit on top.