1. Prepare the Gelatin:

• Start by sprinkling 2 teaspoons (or 3 teaspoons for unmolded panna cotta) of unflavored gelatin over 1.5 cups of heavy cream in a small saucepan. Stir to combine and allow the gelatin to bloom or hydrate for about 5 minutes.

2. Dissolve the Gelatin:

• After the gelatin has bloomed, heat the mixture gently over low to medium heat, stirring occasionally. Keep a close eye on it and make sure it doesn’t reach a full boil—just heat it until it’s nearly boiling, which will help dissolve the gelatin.

3. Add the Sweetness:

• Once the gelatin has dissolved, stir in 2/3 cup of granulated sugar and 1 tablespoon of vanilla extract (or vanilla paste). Stir until the sugar has fully dissolved into the mixture, creating a smooth, fragrant base.

4. Incorporate the Sour Cream:

• Gradually add 2.5 cups of sour cream to the mixture, one cup at a time, whisking well between each addition. The sour cream should blend smoothly into the creamy base. Be quick here, as the gelatin may start to set up as it cools.

5. Adjust the Mixture (if needed):

• If the mixture begins to set too quickly, don’t worry! Simply microwave it in 5-second intervals, stirring after each, until the mixture becomes smooth again and easy to pour.

6. Divide into Dessert Cups or Wine Glasses:

• For individual servings, pour the panna cotta mixture into 40 2-ounce dessert cups using a 1/4 cup measuring cup. Gently press one raspberry into the center of each, and tap the cup on the table to cover the raspberry and smooth the top. Leave about 1/3 of the cup empty for the strawberry sauce later. If you’re serving the panna cotta in wine glasses, alternate pouring the panna cotta and dropping two raspberries between each layer for a beautiful effect.

7. Unmold Option:

• Alternatively, pour the panna cotta into ramekins and press a couple of raspberries into the middle. Tap the ramekins to level the mixture. Once set, you can unmold these by running warm water around the outside of the glass or ramekin for a few seconds and gently inverting them onto a serving plate.

8. Set the Panna Cotta:

• Allow the panna cotta to set in the fridge for at least 2 hours or until firm. The longer it sets, the firmer it will become, so feel free to make this ahead of time!

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Making the Strawberry Sauce

While your panna cotta is chilling, you can whip up the delicious strawberry sauce that will crown your dessert.

1. Cook the Strawberries:

• In a saucepan, combine 2 cups of chopped strawberries, 1/2 cup of sugar, and 2 teaspoons of lemon juice. Set the pan over medium heat and stir occasionally. Allow the berries to break down and release their juices, cooking for about 5 minutes until they soften.

2. Prepare the Cornstarch Slurry:

• In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water. Stir well until you have a smooth paste.

3. Thicken the Sauce:

• Slowly pour the cornstarch mixture into the simmering strawberry sauce, stirring constantly to avoid lumps. Allow the sauce to cook for another minute until it thickens. Mash the strawberries with a spoon or use an immersion blender to puree the sauce for a smoother texture.

4. Cool the Sauce:

• Once the sauce has thickened, remove it from the heat and let it cool completely before serving. You can refrigerate it if you need to prepare it in advance.

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How to Serve Panna Cotta

Once your panna cotta has set and the strawberry sauce has cooled, it’s time to assemble your dessert.

• For Dessert Cups or Wine Glasses:
  Spoon or pour the strawberry sauce over the panna cotta just before serving. For an extra touch, you can garnish with additional fresh raspberries or a mint leaf.
• For Unmolded Panna Cotta:
  Gently unmold the panna cotta onto a plate and pour the strawberry sauce around it, making sure the berries and sauce cover the creamy base.