Panna Cotta

Mix cold milk and gelatin powder in a glass bowl. Let it fully dissolve, then warm it over low heat.

Add heavy cream, monk fruit sweetener, and vanilla. Mix well.

Keep on low heat and stir until sugar dissolves (do not boil).

In another bowl, whisk the sour cream until smooth.

Gradually pour in the warm cream mixture while whisking quickly to avoid lumps.

Pour into serving dishes and refrigerate for at least 6 hours or overnight.

Wash and dry the berries well.

In a pan, cook 1/4 of the berries with sweetener and lemon juice over low heat.

Let the sugar melt and mash slightly, then bring to a boil.

Add the remaining berries, stir gently, and turn off the heat.

Cool the berry sauce, then pour it over the chilled panna cotta.