Panna Cotta with Cornelian Cherry and Strawberry Sauce   
            © Elissa Rubin-Mahon 2008

      For the Panna Cotta:

   1 envelope unflavored gelatine
   1 cup whipping cream
   1/4 cup cold water
   1 cup sour cream
   3/4 cup scalded whole milk
   1 tsp vanilla bean paste or extract
   1/2 cup granulated sugar
   almond oil for the molds
   Wipe the inside of 8 six ounce ramekins with the almond oil
   Soften the gelatine in the cold water in a medium bowl Add the scalded milk to the softened gelatine and stir it to completely the gelatine is completely dissolved.. Add the sugar, and stir until it dissolves. Add the cream and mix until incorporated. Chill until the mixture is slightly thickened. Add the sour cream and vanilla and whisk until the mixture becomes bubbly. Divide the mixture amongst the molds. Cover each with foil, or plastic wrap. Chill until it is firm, at least 2 hours.

      For the Sauce:

   1 box ripe strawberries
   1/2 cup Cornelian Cherry preserves
   Reserve four of the best strawberries for garnish.
   Rinse and hull the remaining strawberries and place them in a blender with the Cornelian Cherry preserves. Blend until it is pureed.

      To Assemble:

   Rinse and hull the remaining strawberries. Cut each in half and then slice again for garnish.
   Pour some of the sauce on to each panna cotta and garnish with strawberry slices. Remaining sauce may be put in a pitcher and passed if desired