This homemade sour cream panna cotta recipe with strawberry salsa is such a great summer treat! And also the recipe that I can always rely on!
I am not a dessert specialist at all.
And because of that whenever I am throwing a dinner party I love to make something I also know is going to work big time…
My panna cotta with sour cream.
That is the one recipe that I can always count on when other ideas go south!
Sour Cream Panna Cotta with Strawberry Salsa
And it gets even better, you have to make this dessert a day in advance!
I like to play it safe with desserts.
If you ask me panna cotta looks way more appetizing if you take them out of the ramekins to serve.
And it is fairly easy to do. Just run a sharp knife along the sides of the panna cotta, put a plate on top of it and flip it over.
If that doesn’t work, place the ramekins in a warm water bath for just a couple of seconds.
Not longer than that because the panna cotta will become runny again if you warm it up too much.
Make Ahead Dessert
If you are not feeling comfortable about taking the panna cotta out of the ramekins or if you are not sure whether it has set enough, then you can simply serve them like that.
No need to take them out.
Do you love this treat?
Then you should also check out my lemon panna cotta with yogurt!
Enjoy!
Best Sour Cream Panna Cotta & Strawberries Recipe
My homemade sour cream panna cotta recipe with strawberry salsa, a great summer treat! That’s the recipe I can always rely on!
- 9 oz sour cream (250 g)
- ½ cup whole milk (120 ml)
- 2 sheets gelatin ½ envelope or ½ tbsp granulated gelatin
- 2 oz icing sugar (55 g)
- 1 tbsp lemon juice
- 7 oz unsweetened yogurt (180 g),Greek
- 6 fresh strawberries hulled
- 1 tsp caster sugar
- 1 tbsp fresh mint chopped
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Soak the sheet of gelatin in cold water.
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Combine the sour cream, icing sugar, milk and (Greek) yogurt. Then place the pan over low heat and stir.
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Simmer the mixture for 7 minutes. Don’t boil the sour cream mixture, just warm it through. Then squeeze the gelatin out well and add it to the saucepan together with the lemon juice.
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Stir well until the gelatin has dissolved. In the meantime lightly grease 4 small ramekins with vegetable oil. Then pour the warm panna cotta mixture in the bowls and place them immediately in the fridge.
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Leave the panna cotta to set in the fridge for at least 4 hours (I mostly leave them there overnight). About 30 minutes before serving, chop the strawberries up and combine them in a small mixing bowl with the caster sugar and chopped mint. Let the strawberries soak in the sugar.
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Run a sharp knife along the sides of the panna cotta. It should easily come away from the edges if you greased the bowls well. Place a plate on top of the bowls and turn them over. If this doesn’t work, place the ramekins in a warm water bath for just a couple of seconds (or the panna cotta will become runny again). Garnish the panna cotta with the strawberry salsa and serve.
Best Sour Cream Panna Cotta with Strawberry Salsa – KitchenAid Cook Processor
My homemade sour cream panna cotta with strawberry salsa is a great summer treat!
And it is one of my favorite plan B dessert recipes because I can always rely on it!
What a great treat for a hot summer’s day then: this homemade panna cotta is also very refreshing!
And don’t forget that crunchy sweet strawberry salsa on top!
Absolute winner combo.
And a recipe that you can also make in the fabulous KitchenAid Cook Processor…
It is the perfect kitchen device to make my sour cream panna cotta because of the constant temperature level, the automatic stir feature and perfect timing.
Enjoy!
Best Sour Cream Panna Cotta Recipe
My homemade sour cream panna cotta recipe with strawberry salsa, a great summer treat! That’s the recipe I can always rely on!
- 9 oz sour cream (250 g)
- ½ cup whole milk (120 ml)
- 2 sheets gelatin ½ envelope or ½ tbsp granulated gelatin
- 2 oz icing sugar (55 g)
- 1 tbsp lemon juice
- 7 oz unsweetened yogurt (180 g), Greek
- 6 fresh strawberries hulled
- 1 tsp caster sugar
- 1 tbsp fresh mint chopped
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Soak the sheet of gelatin in cold water.
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Add the Egg Whip to the bowl of the Cook Processor. Add the sour cream, whole milk, icing sugar and (Greek) yogurt.
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Then close the lid and remove the measuring cup. Select STEW P1 and press Start to activate the program. After that press cancel to exit the keep warm mode. Squeeze the gelatin well and add it to the bowl (if you are using granulated gelatin, then sprinkle it on top of the warm yogurt mixture). Also add the lemon juice.
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Close the lid again. Set the speed to 2 and leave to machine to run for 2 minutes. In the meantime lightly grease 4 small ramekins with some vegetable oil. Then pour the warm panna cotta mixture in the bowls and place them immediately in the fridge.
-
Leave the panna cotta to set in the fridge for at least 4 hours (I mostly leave them there overnight). Then about 30 minutes before serving, chop the strawberries up and combine them in a small mixing bowl with the caster sugar and chopped mint. Let the strawberries soak in the sugar.
-
Run a sharp knife along the sides of the panna cotta. It should easily come away from the edges if you greased the bowls well. Then place a plate on top of the bowls and turn them over. If this doesn’t work, place the ramekins in a warm water bath for just a couple of seconds (or the panna cotta will become runny again). Garnish the panna cotta with the strawberry salsa and serve.
