Panna cotta is a simple Italian dessert that many people have never heard of, but it happens to be one of my favorites. This recipe was one of my first blue ribbon entries at the Iowa State Fair so it holds a special place in my book. The foundation of this creamy, tangy recipe rests on 2 basic ingredients: full fat sour cream and heavy cream.
Recently I wrote about my trip to AE Dairy, our local dairy here in Iowa and I got to see both of these products packaged, it was amazing. If there is one thing you will ALWAYS find in my fridge, rest assured it is sour cream in some form. I love it.
You’ll love the tang that the sour cream imparts to this dessert, and the texture of this panna cotta is sublime. I love to serve this with fresh berries and honey, fresh berries in berry syrup, berries and balsamic vinegar, strawberries and chocolate… you name it, I’ve tried it. One thing is for certain, this make-ahead dessert always gets rave reviews. Make the panna cotta up to 3 days in advance and it will keep in the refrigerator just fine.
You thought I was a stickler about butter… think again. There is only one brand of sour cream in my house. You’re invited anytime to come see for yourself! Ahhhhh, the texture alone. Perfection.
In other news, instant read digital thermometers can be used for more than kitchen work. Testing soil temperatures to see how warm the ground is at various depths. Since we practice no-till farming, the unworked ground is a bit cooler than where it has been worked up around us. Still, coming-on-favorable temperatures and nice weather make a great time to get started planting this spring.
My Dad handles all of this confusing stuff (planting, spraying etc.) and this time of the year we (me, my Mom and sister) run parts, pick up seed, deliver lunch and give rides. It gets quite busy, but it is all worth it when it is time to roll out in the fall and harvest, my favorite time of the year.
Photo credit for this picture below goes to my Mom, she sent me a text message that simply said… “Someday”. You can see my Dad past the grain bin in the tractor. Getting all of the machinery and equipment ready makes him quite busy this time of year.
I can tell you one thing… he’s never short on help.
Have a great week… and let there be DESSERT!
This is a sponsored conversation written by me on behalf of AE Dairy via Burst Media. The opinions and text are all mine.
Sour Cream Panna Cotta with Summer Berry Sauce
Sour Cream Panna Cotta
- 1 packet Knox Gelatin Unflavored (2 1/4 tsp gelatin)
- 3 tbsp water cold
- 1 1/2 cup AE Sour Cream full fat sour cream
- 1 cup AE heavy whipping cream, divided
- 1 tsp vanilla bean paste or vanilla extract
- 1/3 cup Granulated Sugar
- 3 cups assorted berries, fresh raspberries, blackberries, blueberries
- 1/2 cups Granulated Sugar
- 1 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 1/2 tsp Vanilla Extract
Sour Cream Panna Cotta
- In a small bowl, sprinkle gelatin on cold water. Set aside for 10 minutes to allow the gelatin to dissolve. Meanwhile, in a medium bowl, whisk together 1/2 cup of the cream, the sour cream and vanilla, set aside. In a small saucepan, heat the remaining 1/2 cup of cream and the 1/3 cup of sugar over medium heat until simmering. Remove from heat once mixture simmers. Off the heat, add the softened gelatin to the hot cream and whisk to dissolve. Strain hot cream/sugar/gelatin mixture into the cold cream/yogurt/vanilla mixture and stir to combine. Pour into glasses. Refrigerate for 4-8 hours until firm. Serve with berry syrup and fresh berries.
Summer Berry Sauce
- Combine half of the berries, sugar, lemon zest and lemon juice. Bring to a boil over medium heat, continue boiling for 5 minutes, crushing a few berries while stirring consistently. Remove from heat, add vanilla, stir well. Cool to warm. Fold in remaining berries. Spoon on top of panna cotta before serving.
Fresh Berries and Honey
Strawberries and Chocolate Sauce
Fresh blackberries drizzled with Balsamic Vinegar (reduced in a saucepan until somewhat thick) *If you want a more subtly textured panna cotta, only use 1 1/2 tsp of the gelatin. I like mine a bit firm, and the recipe reflects that.