Instructions:

1. In a small non-stick saucepan, simmer over medium heat:
• 1 cup milk, whole
• 1 cup heavy cream
2. Cut in half and scrape out seeds from:
• ¹/₂ vanilla bean
3. Add seeds and empty pod to the milk mixture and simmer for 5 min.
4. Remove saucepan from heat, cover and let steep for 30 minutes.
5. Remove and discard vanilla bean pod.
6. Pour into a small bowl:
• 5 TBS lemon juice
7. Sprinkle evenly over the lemon juice:
• 2 tsp gelatin, unflavored
8. Let stand until gelatin softens, about 10 minutes.
9. Stir into gelatin mixture:
• ¹/₂ cup granulated sugar
10. Pour gelatin mixture into milk mixture.
11. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes.
12. Remove from heat.
13. In a small bowl combine:
• ¹/₂ cup sour cream
• ¹/₂ cup heavy cream
14. Whisk sour cream mixture into milk-gelatin mixture until incorporated.
15. Stir in:
• 1 lemon , grated zest only
16. Divide equally among 6 3/4-cup ramekins* or bowls.
17. Cover with plastic wrap.
18. Chill in refrigerator until set, at least 6 hours or overnight.
19. Prior to serving, top panna cotta with:
• ¹/₂ cup blueberries
• ¹/₂ cup blackberries
• ¹/₂ cup strawberries , chopped