• In a medium sauce pan, add the milk and the entire gelatin packet and let stand for 3-5 minutes to soften the gelatin. Heat the pan over medium low heat and stir constantly until the gelatin completely dissolves and the milk is steaming, about 4-5 minutes. Don't let it boil!
• Add the heavy cream, granulated sugar, vanilla, and salt and continue stirring over medium low heat until the sugar has dissolved and the mixture is once again steaming, but not boiling. Remove from the heat and let stand for 5 minutes.
• While the milk and cream mixture is cooling, in a medium bowl (ideally with a spout to make pouring into glasses easier) add the sour cream. Once the hot mix has cooled for 5 minutes, slowly stream it into the bowl with the sour cream while constantly whisking to mix together. Once all the ingredients have been added, keep whisking until the mix is completely smooth.
• Pour the panna cotta mix evenly into 6-8 glasses depending on the size. Refrigerate until set, 4-6 hours.

Berry Compote

• When the panna cotta is set or almost set, add half the berries, the lemon juice, and the sugar into a small saucepan. Bring to a low boil over medium high heat and cook for 4-5 minutes while stirring constantly. The fruit will break down and the whole mix should start to become syrupy.
• Remove the saucepan from the heat and add the rest of the berries and stir to combine. This will create a nice thick compote while still having whole fruit pieces as well. Allow the compote to cool to room temp or just a little warm before spooning it gently over top of the chilled panna cotta. Both can be made ahead of time too! I recommend keeping them separate until ready to serve however.
• Enjoy!