Vanilla Strawberry Panna Cotta
Sprinkle gelatine over cold water in a bowl and let stand 2 minutes to soften
Combine the sour cream, milk, sugar and vanilla in a sauce pan and slowly heat stirring continuously
Once the gelatine is soft, remove from the water, squeeze out excess and add them to thecream mix
Whisk until the gelatine has dissolved
Divide the cream into 6 ramekins or little bowls
Let them set for 2 hours in the fridge
Puree Raspberries with 1 tbsp of water in a blender until very smooth.
Than pour through a fine-mesh sieve into a bowl, pressing on and discarding solids
Put raspberries and sugar into a pan and bring to the boil. Simmer for about 5 minutes
Remove and let it cool a little.
To remove from ramkins gently slide a knife around the edge, and invert the ramkin onto a plate. Tap the bottom of ramkin until panna cotta is released.
Drizzle with the raspberries coulis