Mascarpone Panna Cotta

Use high quality cream and gild the lily with a tiny glass of Foggy Ridge Pippin Gold.

• 2 Teaspoons milk
• 4 Teaspoons gelatin
• 2/3 Cup milk
• 2 1/2 Cups heavy cream
• 2 vanilla beans
• 1/2 Cup sugar
• 1/2 Cup mascarpone cheese
• 1/2 Cup sour cream

Disolve gelatin in 2 teaspoons of milk. Heat cream, milk, sugar and vanilla bean until the mixture just starts to boil. Turn off the heat. Mix mascarpone and sour cream together with a whisk. Mix gelatin into the cream mixture, then pour through a strainer into the mascarpone and sour cream. Mix well with a whisk. Pour into greased molds and refrigerate overnight.