Here's a simple but truly wonderful dessert . It's no other than the creamy and refreshing Panna Cotta. I'm sharing with you a sour cream-based version that is tried and true. It'll definitely be your new 'go to' recipe. Make it a day ahead to give it time to set and chill.

Panna Cotta with Strawberry Coulis

Panna Cotta
• 2 tablespoons cold water
• 2 teaspoons unflavored gelatin
• 3 cups heavy whipping cream
• 1/2 cup plus 2 tsp sugar
• 1 1/2 teaspoons vanilla extract
• Pinch of salt
• 1 cup (8 oz) sour cream

Strawberry Coulis
1/2 pint fresh strawberries, stemmed and rinsed, or 10 ounces frozen strawberries
1/4 cup granulated sugar
Juice of 1/2 lemon, or to taste

For the panna cotta:

Bloom the gelatin by sprinkling over cold water. Let stand for 5 minutes.

In a small saucepan, warm the cream with the sugar, vanilla and salt over medium-high heat until bubbles form around the edges. Do not boil. Stir in the softened gelatin until thoroughly dissolved. Take the cream off the heat. Let cool for about 10 minutes.

In a medium bowl, whisk the sour cream. Stir in the cream mixture a little at a time until mixture is well-combined and smooth. Pour into small containers or molds. Chill for 4 hours or overnight.

For the strawberry coulis:

In a blender or food processor, purée strawberries with sugar and lemon juice. Taste and add more sugar or lemon juice as needed. Strain seeds from strawberries, if desired. Cover and refrigerate coulis until ready to serve.

Serving suggestions:

• Unmold or serve in its container. To unmold, run a knife around the inside of the container or wrap the mold in hot towels. Turn mold over and drop panna cotta gently onto a dessert plate. You may need to nudge it by tapping on the mold.
• Panna cotta can be served as is or with some light refreshing fruit coulis or a warm chocolate or caramel sauce. There are many other possibilities like mint gelee, or a lavender sauce.
• Top with some berries and mint leaves.
• Serve with a delicate cookie on the side.

Try it and let me know how you like it.

Happy cooking and eating,
Anna