Silken Panna Cotta

1 1/2 tsp. unflavored gelatin

tbsp. cold water

3 cups heavy whipping cream

1/2 cup sugar, or more to taste

Pinch of salt


11/2 tsp. vanilla extract

1 cup (8-oz. container) sour cream

31/2 - or 4-oz. bar bittersweet chocolate, shaved with a vegetable peeler

In a coffee cup, sprinkle the gelatin over the cold water. Let stand 5 minutes. In a 3-quart non-aluminum saucepan, warm the cream with the sugar, salt and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool 5 minutes.

Have the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Have eight coffee cups, 2/3 -cup ramekins or small wineglasses. Fill each one 3/4 full with the cream. Chill 4 to 48 hours. Serve topped with chocolate shavings.

Serves 8