This is the second of my favorite dessert recipes.  I also serve this one with the Port Raspberry Sauce that I use with the Chocolate Truffle Cakes.

Ingredients:

1 c. plus 3 T. heavy cream

½ c. sugar

1 envelope plain gelatin

½ pint sour cream

½  t. vanilla

1/2 pint raspberries

 Directions:

Mix together cream, sugar and gelatin in a saucepan and heat gently until the gelatin is thoroughly dissolved.  Cool until slightly thickened.  Fold in sour cream and flavor with vanilla.  Whisk until mixture is quite smooth. Pour mixture into 6 half-cup individual molds.  Cover with saran wrap and chill until set, at least 4 hours. To unmold, dip container in hot water until edges just begin to liquefy.  Invert mold onto a serving dish and return to refrigerator to chill until firm.  Drizzle Port Raspberry Sauce on the top and around the sides of the panna cotta and top with a few fresh raspberries.