Mascarpone Panna Cotta - cooking recipe

Ingredients

12 ounces frozen strawberries, thawed and drained
3 tablespoons sugar
vegetable oil cooking spray
1 tablespoon milk
1 1/4 teaspoons unflavored gelatin
1 1/4 cups whipping cream
1/3 cup milk
1 tablespoon vanilla
1/4 cup sugar
1/4 cup mascarpone cheese
1/4 cup sour cream

Preparation

Place mixed berries in a small bowl and crush slightly with the back of spoon.
Stir in 3 tablespoons sugar.
Cover with plastic wrap and set aside.
Spray four 3/4 cup ramekins with cooking spray.
In a small bowl, pour 1 tablespoon milk.
Sprinkle gelatin over and allow it to soften (10 minutes).
Meanwhile, combine cream, 1/3 cup milk, vanilla, and 1/4 cup sugar in a saucepan.
Bring to a boil over medium high heat, stirring often.
Remove from heat, add gelatin mixture and stir until melted.
Let the mixture cool slightly down to a warm temperature.
In a medium sized bowl, whisk together mascarpone cheese and sour cream until smooth.
Slowly add the now warm cream mixture into the bowl, whisking constantly.
Pour mixture into prepared ramekins.
Chill until cold and set (at least 3 hours and up to 12) Run a small knife around the edge of the ramekins to loosen the panna cotta.
If that doesn't work, dip the bottom of the ramekin in hot water for a few seconds.
Invert ramekin onto a plate.
Spoon berry sauce over panna cotta.
Serve.