Preparation

• Lightly oil six 5-ounce ramekins; set aside.
  In small bowl sprinkle gelatin over water; set aside.
  In saucepan, combine sour cream, whipping cream, light cream and sugar. Halve vanilla bean lengthwise and scrape out seeds to cream mixture (add vanilla bean halves, if desired, for additional flavor).
  Place over medium heat, stirring often, until very hot; do not let boil.
  Stir in gelatin mixture until dissolved. Remove vanilla bean halves.
  Pour into ramekins. Chill for 4 hours or until set. To serve, run sharp knife around edges and turn out onto serving plates.
  Spoon Reisling Summer Berry Compote around panna cottas. Garnish with lemon balm or mint.