- Place the strawberries, sugar, orange zest and sour cream in a food processor or blender. Puree until very smooth. Strain and force the mixture through a fine sieve into a bowl, using a whisk to firmly stir, press and get out as much strained liquid as possible.
- Place the orange juice in a bowl and sprinkle the gelatin over it. Let stand 5 minutes to soften.
- Place the cream in a small pot and bring just to a simmer. Whisk the gelatin mixture into the cream until dissolved. Now slowly whisk this mixture into the strawberry mixture. Divide and pour panna cotta into 6 decorative glasses with a 6 to 8 oz. capacity.
- Cool panna cotta to room temperature, and then cover and refrigerate until set, about 2 to 3 hours. (Panna cotta can be made a day before serving. Keep refrigerated until needed.) When ready to serve, garnish each panna cotta with a small strawberry and enjoy.
Options: Use 3 cups of raspberries or blackberries to make the panna cotta instead of strawberries. If you like mint, mix in 1 Tbsp. of chopped fresh into the panna cotta mixture just before pouring into the glasses. For a more adult-tasting panna cotta, substitute half the orange juice with orange liqueur.