Sour Cream Panna Cotta
"Recipe source: Fine Cooking (April/May 2016)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (75.2 g)
- Calories 86.5
- Total Fat - 2.4 g
- Saturated Fat - 1.4 g
- Cholesterol - 7.6 mg
- Sodium - 66.7 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 0 g
- Sugars - 14.1 g
- Protein - 2.1 g
- Calcium - 74.1 mg
- Iron - 0 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Spray six ramekins with cooking spray.
Step 2
In a saucepan add the milk and sprinkle with gelatin. Allow the gelatin to soften for 5 minutes and then place saucepan over low heat and whisk in the sugar until the gelatin and sugar are dissolves (2-3 minutes).
Step 3
Off heat whisk in the sour cream and then the vanilla and salt.
Step 4
Transfer mixture to a large measuring cup and divide among the prepared ramekins. Cover loosely with plastic wrap. Refrigerate until set (1-2 hours or up to up day ahead).
Step 5
Serve in their ramekins or unfold. Moisten six serving plates wit a little warm water. Loosen edges of a panna cotta with a fingertip, then slowly invert onto a plate. Gently jiggle the ramekin side to side until the panna cotta slips out.
Step 6
Lit the ramekin, reposition the panna cotta on the plate, if needed, and pat the plate dry. Serve chilled for a firm panna cotta or at room temperature for a softer one with the sauce of your choice, if using.
Tips
No special items needed.
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