Print
Sour Cream Panna Cotta
My homemade sour cream panna cotta recipe with strawberry salsa, a great summer treat! That’s the recipe I can always rely on!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 people
Calories per serving 285 kcal
Ingredients
- 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
Instructions
-
Soak the sheet of gelatin in cold water.
-
Combine the sour cream, icing sugar, milk and (Greek) yogurt. Then place the pan over low heat and stir.
-
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.
-
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.
-
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.
-
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.
