Dessert

Sour Cream Panna Cotta with Vanilla and Red Wine-Infused Strawberries
(based on the recipe from Cooking.com)
This dish was better than we could have ever expected. What started out as a way to use all the strawberries that recently went on sale turned into the best dessert ever! Panna cotta means "cooked cream" and offers a smooth contrast to the juicy strawberries. We served with with a generous serving of the strawberries and lots of the wine juice.

Ingredients

• 1 c Milk
• 1.5 tsp Unflavored Gelatin
• 1/3 plus 1/4 c Sugar
• 1 c Heavy Whipping Cream
• 1 c Sour Cream
• 1 Vanilla Bean, halved lengthwise then crosswise
• 2 lbs Strawberries, hulled, quartered
• 1/2 c Merlot

Instructions

1. Pour milk into heavy medium saucepan. Sprinkle gelatin over milk. Let stand until gelatin softens, about 10 minutes.
   
2. Bring milk mixture to simmer, stirring until gelatin dissolves. Remove from heat. Stir in 1/3 cup sugar. Gradually stir in whipping cream. Whisk in sour cream. Scrape seeds from half of vanilla bean into sour cream mixture; mix well (reserve pod). Pour mixture into six 1/2-cup ramekins. Refrigerate until set, about 4 hours. We refrigerated it overnight.
   
3. Combine strawberries, wine and remaining 1/4 cup sugar in medium bowl. Scrape in seeds from remaining half of vanilla bean; add pods. Stir to combine. Cover and let stand until very juicy, about 4 hours, though a little longer wouldn't hurt
   
4. Invert panna cotta into 6 shallow bowls. Surround with strawberries and juices.