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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 258 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
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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.
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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.
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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. 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.
