3 gelatin sheets
7 teaspoons cold water
2/3 cup whole milk
1 1/4 cup heavy cream
1/2 cup sugar
1/2 cup sour cream
1 teaspoon Nielsen Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon(scrape seeds out) Nielsen Massey Madagascar Bourbon Vanilla Paste
1 teaspoon lemon juice
Note: 1 1/2 teaspoon of powdered gelatin can be used if gelatin sheets are not available.
In a bowl, soak gelatin in the cold water making sure it is completely covered in the water. This is called blooming the gelatin.
In a medium saucepan stir together the milk, cream, and sugar over a medium-high heat until it reaches 160 degrees or until mixture starts to steam.
Remove the saucepan from the heat and add gelatin that has been bloomed and stir until gelatin is completely dissolved.
Add the sour cream, extract, vanilla bean paste, lemon juice, and emulsify using an immersion blender. A stand up blender would also work on a very low setting.
Once blended well, pour into serving dishes. Examples: shot glasses, martini glasses, soufflé dishes.
Refrigerate until panna cotta has fully set. Serve cold, or cover with plastic wrap and store up to 5 days in the refrigerator.