Light Mascarpone Panna Cotta - cooking recipe

Ingredients

3 teaspoons gelatin
3 tablespoons nonfat milk
2/3 cup nonfat milk
2 1/2 cups fat-free half-and-half
1/2 cup sugar
2 vanilla beans (or 2 tsp vanilla bean paste)
1/2 cup mascarpone cheese
1/2 cup fat free sour cream or 1/2 cup nonfat plain yogurt

Preparation

Sprinkle the gelatin over the 4 Tbsp milk and let sit for 15 minutes to soften.
In a saucepan, stir the milk, half and half, sugar, and vanilla bean over medium heat until it just starts to boil. Remove from heat.
In a large bowl, whisk together the mascarpone and the yogurt/sour cream
until smooth.
Stir the gelatin into the heated milk mixture and stir well for at least 2 minutes or until bits of gelatin are no longer visible.
Pour the mixture through a strained into the mascarpone mixture to remove any bits of hard gelatin.
Grease 6-8 custard cups and pour the panna cotta into each mold. Chill overnight. Serve inverted onto a plate with a fruit or chocolate garnish.