This recipe was given to me by my dear chef-friend Jason Schubert who spent the summer of 2005 at Joie. This recipe was a great way to showcase the procession of seasonal soft fruits that come our way all summer-long in the Okangan. Serve with lavender sablée or fruit compôte

1 cup whole milk
1 cup 35% cream
1 cup sour cream
½ cup sugar
6 sheets of gelatin – soaked in cold water or 2 packets of powdered gelatin

1. Grease ramekins with butter and line up on a baking sheet

2. Combine the milk, cream, sour cream & sugar in a pot and stir over medium heat until sugar is dissolved

3. Add the dissolved gelatin to the pot and stir until combined

4. Pour the panna cotta liquid into the greased ramekins and cool in the refrigerator (covered with plastic wrap) until set.

With a torch, warm the outside of the ramekins to unmold easily. Run a paring knife along the   rim of the ramekin
Unmold the panna cotta onto a small plate by flipping the warmed ramekin upside down a   giggle until it falls out.
Garnish with fresh fruit or compôte and serve with a biscotti or shortbread