Sour Cream Panna Cotta

This is a panna cotta that has a lovely silky texture and fresh taste, but really, it’s a other panna cotta formula that I use all the time. You may substitute the sour cream with any dairy you’d like. Some of my favorites are buttermilk and yogurt because I love the acidic tang it adds to the dish. You can also infuse lots of flavors in this dish including citrus peel, coffee beans, spices, etc.

Sour Cream Panna Cotta

Yield 24 (4oz) Yield 3
Leaf gelatin, silver 0-1 4g
Sour cream 4 C ½ C
Heavy cream 4C ½ C
Vanilla extract To taste To taste
Sugar 1C 2T

Soften gelatin

Heat cream and sugar over medium high heat, stirring to dissolve the sugar

Add vanilla extract and gelatin

Remove from heat and stir in sour cream

Cast into containers

Refrigerate until set

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