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Sour Cream Panna Cotta with Summer Berry Sauce

Light and creamy panna cotta is refrigerated until firm, drizzled with berry syrup and fresh berries. The ultimate make-ahead summertime dessert!
Prep Time15 mins
Cook Time5 mins
Total Time4 hrs 20 mins
Servings: 4 large desserts
Author: Cristen


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

Berry Sauce

  • 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.


Other toppings I like:
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.