Strawberries and Cream Panna Cotta

• 1/2 cup water
• 1 tablespoon powdered gelatin (I use Kolatin kosher gelatin)
• 1 pound fresh strawberries, washed and hulled
• 1/2 cup sugar
• 1 cup sour cream, dairy or pareve

Place the water in a small saucepan and sprinkle the gelatin over the water.  Let sit for 5 minutes, until the gelatin absorbs the water, then heat over low heat, stirring gently, until the gelatin is completely dissolved.  Set aside. Place the strawberries and sugar in the bowl of a food processor and process until smooth, scraping down the sides of the bowl to incorporate any pieces that stick to the sides.  Add the sour cream and process again until well combined.  With the processor running, stream in the gelatin mixture until completely blended.  Pour mixture into a  4 cup mold or individual ramekins and chill overnight until completely set. To serve, dip the bottom of the mold into hot water for 10 seconds, then invert the panna cotta onto a serving plate, or serve directly out of the ramekins.  Garnish with fresh strawberries and serve immediately.