Sour Cream Panna Cotta with Strawberry Compote
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
8 people
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Course
Dessert
Sour Cream Panna Cotta with Strawberry Compote
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Adapted from All the Sweet Things by Renée Kohlman
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Ingredients
For the Panna Cotta
- 2 1/2 teaspoon unflavoured powdered gelatin (1 pkg)
- 1 1/4 cups whipping cream
- 1/3 cup granulated sugar plus 1 Tablespoon
- 1/4 tsp salt
- 1 vanilla bean halved lengthwise
- 1 1/4 cups buttermilk
- 1 cup full-fat sour cream
For the Strawberry Compote
- 2 cups sliced fresh strawberries divided
- 1/2 cup granulated sugar
- 1 Tablespoons fresh lemon juice
- Pinch salt
Instructions
To make the Panna Cotta
- Place 1/4 cup cold water in a small bowl and sprinkle the gelatin over top. Let it stand for 10 minutes.
- Meanwhile, heat the cream, sugar and salt in a medium saucepan over medium-high heat. Scrape in the vanilla bean seeds and then throw the whole pod in too. Bring the cream mixture just to a simmer, whisking occasionally. Add the gelatin and stir until it dissolves.
- Remove the pan from the heat and let it cool for 5 minutes. Remove the vanilla pod and whisk in the buttermilk and sour cream.
- Divide the cream mixture between 6-8 small serving dishes or jars and chill, uncovered, in the refrigerator until set, at least 4 hours.
To make the compote
- Place 1 cup of the strawberries in a medium saucepan with the sugar, lemon juice and salt. Cook over medium-high heat until the berries start to break down, about 10 minutes, being sure to stir often.
- Turn down the heat to medium-low and continue cooking until the sauce coats the back of a spoon, 15-20 minutes, stirring occasionally. Take the back of your spoon and smoosh the berries, breaking them up even further. I use a potato masher for this job.
- Add the remaining 1 cup of sliced berries and cook for about a minute longer. Remove the pan from the heat and let cool completely in the pan. The berries will continue to cook slightly more.
- Store in a jar or airtight container in the refrigerator until ready to serve, then divide the berry compote among the jars and serve with spoons.
Notes
- The compote will keep well in an airtight container in the refrigerator for up to 1 week.
- Once the panna cotta has set, top with the compote.
- The panna cotta can be made up to 5 days ahead. Cover it tightly with plastic wrap and refrigerate until needed.
- If you do not have vanilla bean, just add 1 teaspoon of pure vanilla extract to the cream for the panna cotta.
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