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1
Sprinkle the gelatin over cold water (you won't use the whole packet).
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2
This is called blooming and softens the gelatin so it dissolves better.
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3
It will set up in 5 to 10 minutes into a soft, pliable disc.
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4
In a large saucepan over medium heat, warm cream, sugar, vanilla, and salt.
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5
Stir occasionally, just until it starts to steam, 5 to 7 minutes (DO NOT BOIL).
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6
Turn off heat and stir in bloomed gelatin until dissolved and dispersed.
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7
Cool the cream mixture in the pan for 5 minutes.
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8
Place the sour cream in a large bowl with a pour spout.
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9
Slowly add 1 cup of warm cream into the sour cream and whisk until smooth.
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10
Whisk in remaining warm cream.
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11
Place small, ungreased custard cups or ramekins on a baking sheet.
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12
Pour 2/3 cup panna cotta mixture into each cup.
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13
Cover with plastic wrap and refrigerate overnight or 24 hours.
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14
To unmold, run a sharp knife around a chilled panna cotta, then dip cup in boiling water 5 seconds.
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15
Run the knife around edge again and invert onto a serving plate.
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16
To loosen, hold cup tightly against the plate and shake gently.
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17
When it pulls away from the sides, remove the cup (if it won't release, run the knife around again and dip in boiling water).
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18
Smooth imperfections with your finger or a sharp knife.
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19
Garnish with 1 to 2 tablespoons Cranberry Wine Sauce and reserved berries.
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20
Serve cold.
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21
To make the sauce, over medium-high heat dissolve sugar and wine and add berries.
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22
When they start to pop, remove 1/2 cup cranberries with a slotted spoon.
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23
Spread on a plate and reserve.
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24
Reduce heat to medium and simmer remaining cranberries in the wine 10 minutes.
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25
Strain sauce through fine-mesh strainer; pressing on solids to release juice.
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26
Discard pulp.
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27
Add lemon juice to sauce and strain again to remove additional seeds, if necessary.
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28
Chill.
