Sour Cream Panna Cotta with Berries

Recipe from Cristen Clark, Food & Swine

Ingredients

• 1 packet gelatin (21/4 teaspoons powdered gelatin)
• 3 tablespoons cold water
• 1 cup heavy whipping cream, divided
• 1½ cup sour cream
• 1 teaspoon vanilla bean paste or vanilla extract
• ⅓ cup granulated sugar
• 3 cups assorted fresh berries (raspberries, blackberries, blueberries)
• ½ cup granulated sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• ½ teaspoon vanilla extract

Panna Cotta

• 1 packet gelatin (21/4 teaspoons powdered gelatin)

• 3 tablespoons cold water

• 1 cup heavy whipping cream, divided

• 1½ cup sour cream

• 1 teaspoon vanilla bean paste or vanilla extract

• ⅓ cup granulated sugar

 

Berry Sauce

• 3 cups assorted fresh berries (raspberries, blackberries, blueberries)

• ½ cup granulated sugar

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• ½ teaspoon vanilla extract

In a small bowl, sprinkle gelatin on cold water. Set aside for 10 minutes to allow the gelatin to dissolve. Meanwhile, in a medium bowl, whisk together ½ cup heavy cream with sour cream and vanilla. Set aside. 

In a small saucepan, heat the remaining ½ cup of heavy cream and sugar over medium heat until simmering. Remove from heat once mixture simmers.

Off the heat, add softened gelatin to the hot cream and whisk to dissolve. Strain hot cream/sugar/gelatin mixture into the heavy cream/sour cream/vanilla mixture and stir to combine. 

Pour into glasses. Refrigerate 4-8 hours until firm. Serve with berry sauce and fresh berries.

 

Berry Sauce

Combine half the berries with sugar, lemon zest and lemon juice. Bring to a boil over medium heat. Continue boiling for 5 minutes, crushing a few berries while stirring consistently. Remove from heat, add vanilla and stir well. Cool slightly to warm temperature. Fold in remaining berries. Spoon on top of panna cotta prior to serving.