• In a saucepan sprinkle 2 full tsp of gelatin over 1 cup of whole milk and let stand about 2-3 minutes to soften.
• Heat the mixture over low heat, stirring constantly to dissolve well the gelatin. Steam for about 5 minutes. Continuing stirring gradually add 2 cups of heavy cream, ½ cup of sugar, a pinch of salt and 1 tsp of vanilla extract. Whisk slowly ( about 5 minutes) until sugar dissolves completely.
• Remove from heat and let cool for 5 minutes, stirring every few minutes. Next whisking gently, slowly add 1 cup of sour cream. Cool it for 10 more minutes, whisking occasionally and then evenly distribute the mixture into 6 wine glasses so that they are 1/2 full. Refrigerate at least 6 hours before serving.

How to make Raspberry Sauce:

• In a saucepan pour 2 cups of raspberries, 3 tbsp of sugar and 1 tbsp of lemon/lime juice. I like it zestier so I add 1 tbsp if you want it milder you can add just ½ tbsp or even skip it. 
• Place a pan over medium heat and mix gently to bring it to boil. Cook berries for 5 minutes, until they look like a homogenous jam. Remove from the heat and leave it at room temp to cool down. Before serving spoon the sauce over the top of chilled Panna Cottas and decorate with some fresh berries.