• Cut in half the vanilla bean take of the beans and let it simmer in the cream and sugar for ½ hour.
• In the meantime soak the gelatin in cold water then add it the cream and stir fast with a Wisk otherwise it will get lumpy.
• When the cream is almost cold stir into it the sour cream.
• our the mixture in the molds (or glasses) and refrigerate over night .

Frutti di Bosco:

• Marinate the berries with all the ingredients 1 hour before serving.
• In the winter for a hot sauce: Heat a non-stick pan with a tbs of butter when gold in color add all the ingredients and quickly toss for a couple of minutes and serve hot next to the Panna cotta.