Food My Muse

1. Add the half and half or milk to a bowl, sprinkle the gelatin over it to bloom for 10 min.
2. Add the cream, vanilla, condensed milk, salt, sugar and orange zest to a pot. Heat up without boiling.
3. Once hot, carefully whisk in the gelatin until fully dissolved.
4. In a large bowl add the mascarpone and sour cream. Whisk until incorporated. Strain in the hot cream bit at a time so you don’t get lumps.
5. Divide into 8 single serve cups (I used disposable).
6. Let them sit in the fridge for 6 hrs to overnight to set.
7. Add everything for the berries in a bowl, mix and let macerate for 2-6 hrs.
8. Unmold the panna cotta and top with the berries.