Sour Cream Panna Cotta with Vanilla and Red Wine-Infused Strawberries
- Active Time 20m
- Total Time 4h 30m
A simple and delicious dessert.
- 1 cup whole milk
- 1 1/2 teaspoons unflavored gelatin
- 1/3 cup plus 1/4 cup sugar
- 1 cup whipping cream
- 1 cup sour cream
- 1 vanilla bean, halved lengthwise then crosswise (can substitute with 1 1/2 tsp vanilla extract)
1 pound strawberries, hulled, sliced
- 1/4 cup fruity red wine, such as Merlot
Pour milk into heavy medium saucepan. Sprinkle gelatin over milk. Let stand until gelatin softens, about 10 minutes. Bring milk mixture to simmer, stirring until gelatin dissolves. Remove from heat. Stir in 1/3 cup sugar. Gradually stir in whipping cream. Whisk in sour cream. Scrape seeds from half of vanilla bean (or 1 tsp vanilla extract) into sour cream mixture; mix well (reserve pod). Pour mixture into six 1/2-cup ramekins or souffle dishes. Refrigerate until set, about 4 hours.
Combine strawberries, wine and remaining 1/4 cup sugar in medium bowl. Scrape in seeds from remaining half of vanilla bean (or 1/2 tsp vanilla extract); add pod. Stir to combine. Cover and let stand until very juicy, about 4 hours.
D0-AHEAD TIP: Panna cotta can be prepared 3 days ahead. Cover with plastic and keep refrigerated. Strawberries can be prepared 1 day ahead; refrigerate.
Invert panna cotta into 6 shallow bowls. Surround with strawberries and juices.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
367 calories; 22g total fat; 67mg cholesterol; 58mg sodium; 35g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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