SOUR CREAM PANNA COTTA

MAKES 6 SERVINGS HANDS-ON TIME 30 MINUTES REFRIGERATION TIME 4 HOURS TOTAL TIME 4½ HOURS

1 7 g pkg unflavoured gelatin (2½ tsp) 1½ cups 35% cream, divided half vanilla bean ½ cup granulated sugar ¼ tsp salt 1½ cups sour cream 2 tbsp lemon juice

Topping 1 plum, sliced 1 cup blackberries 2 tbsp granulated sugar 1 tbsp lemon juice In small bowl, mix gelatin with ¼ cup of the cream; let stand until liquid is absorbed, about 10 minutes.

Meanwhile, using paring knife, halve vanilla bean lengthwise; scrape out seeds. In small bowl, using fingers, rub vanilla seeds with sugar.

In saucepan, heat remaining 1¼ cups cream, vanilla pod and salt over medium heat just until steaming, about 3 minutes. Whisk in sugar mixture; cook, whisking, just until sugar is dissolved, 2 to 3 minutes. Remove from heat; discard vanilla pod. Whisk in gelatin mixture until dissolved; whisk in sour cream and lemon juice.

Strain through fine-mesh sieve into large liquid measure. Pour into six ¾-cup custard cups; cover with plastic wrap. Refrigerate until set, about 4 hours. Topping Meanwhile, in bowl, toss together plum, blackberries, sugar and lemon juice; let stand until syrupy, about 30 minutes. Spoon fruit and any juices over panna cotta before serving.

PER SERVING about 406 cal, 7 g pro, 29 g total fat (18 g sat. fat), 32 g carb (2 g dietary fibre, 24 g sugar), 97 mg chol, 162 mg sodium, 249 mg potassium. % RDI: 12% calcium, 2% iron, 27% vit A, 15% vit C, 7% folate.