1. Place eight 4- to 6-ounce ramekins or 6-ounce custard cups in a shallow baking pan; set aside.

2. In a small bowl sprinkle gelatin over the water. Do not stir. Let stand for 5 minutes.

3. Meanwhile, in a medium saucepan combine sugar and 1/2 cup of the whipping cream. Cook over medium heat until hot but not boiling. Add gelatin mixture, stirring until gelatin is dissolved. Remove from heat. Stir in sour cream until smooth. Stir in the remaining 1-1/2 cups whipping cream and vanilla. Divide mixture among ramekins. Cover and chill for 4 to 24 hours or until set.

4. If desired, unmold panna cotta before serving. Immerse bottom halves of ramekins in hot water for 10 seconds. Using a sharp knife, loosen panna cotta from sides of ramekins. Invert a dessert plate over each ramekin; turn plate and ramekin over together. Remove ramekins. Serve with Cranberry Coulis, Rosemary-Honey Drizzle, or Bittersweet Chocolate Sauce.

Cranberry Coulis

1. In a blender or food processor combine cranberry sauce and cranberry juice concentrate. Cover and blend until smooth. Cover and chill for up to 1 week. Makes 1 cup.

Bittersweet Chocolate Sauce

1. In a small saucepan combine whipping cream and corn syrup. Bring just to boiling. Remove from heat. Add bittersweet chocolate. (Do not stir.) Cover and let stand for 5 minutes; whisk until smooth. Let stand for 15 minutes. Serve warm. Makes 1 cup.

Rosemary-Honey Drizzle

1. In a small saucepan combine honey, lemon juice, and fresh rosemary. Bring just to a simmer over medium heat, stirring occasionally. Remove from heat; cool slightly. Transfer to a small bowl. Cover and chill for up to 24 hours. Strain honey mixture, discarding rosemary. Makes about 1/2 cup.

To speed the preparation, you can cover and freeze the panna cotta for 20 minutes before transferring to the refrigerator. Chill about 1-1/2 hours or until set.

Maple-Brown Sugar Panna Cotta:

Prepare as directed, except substitute 1/2 cup packed dark brown sugar for the sugar and 2 teaspoons maple extract for the vanilla. Serve with Cranberry Coulis.

Lemon Panna Cotta:

Prepare as directed, except substitute 1/4 cup lemon juice for the water and 1-1/2 teaspoons lemon extract for the vanilla. Serve with Rosemary-Honey Drizzle.Per maple or lemon variation: 386 cal., 28 g total fat (17 g sat. fat, 0 g trans fat), 98 mg chol., 58 mg sodium, 32 g carbo., 0 g fiber, 3 g pro. Exchanges: 2 Other Carbo., 1/2 High-Fat Meat, 5 Fat

Espresso Panna Cotta:

Prepare as directed, except add 2 tablespoons instant espresso coffee powder or coffee crystals with the sugar. Serve with warm Bittersweet Chocolate Sauce.Per serving: 461 cal., 39 g total fat (24 g sat. fat, 0 g trans fat), 119 mg chol., 59 mg sodium, 28 g carbo., 1 g fiber, 4 g pro. Exchanges: 2 Other Carbo., 1/2 High-Fat Meat, 7 Fat

Coconut Panna Cotta:

Prepare as directed, except substitute one 14-ounce can unsweetened coconut milk for the whipping cream, increase the sour cream to 1-1/2 cups, and substitute 1 teaspoon coconut extract for the vanilla.Per serving: 237 cal., 19 g total fat (15 g sat. fat, 0 g trans fat), 19 mg chol., 38 mg sodium, 16 g carbo., 1 g fiber, 3 g pro. Exchanges: 1 Other Carbo., 1/2 High-Fat Meat, 3 Fat