Sour Cream Panna Cotta with Strawberry Compote
Adapted from All the Sweet Things by Renée Kohlman
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
For the Panna Cotta
- 2 1/2 teaspoon unflavoured powdered gelatin (1 pkg)
- 1 1/4 cups whipping cream
- 1/3 cup granulated sugar plus 1 Tablespoon
- 1/4 tsp salt
- 1 vanilla bean halved lengthwise
- 1 1/4 cups buttermilk
- 1 cup full-fat sour cream
For the Strawberry Compote
- 2 cups sliced fresh strawberries divided
- 1/2 cup granulated sugar
- 1 Tablespoons fresh lemon juice
- Pinch salt
To make the Panna Cotta
Place 1/4 cup cold water in a small bowl and sprinkle the gelatin over top. Let it stand for 10 minutes.
Meanwhile, heat the cream, sugar and salt in a medium saucepan over medium-high heat. Scrape in the vanilla bean seeds and then throw the whole pod in too. Bring the cream mixture just to a simmer, whisking occasionally. Add the gelatin and stir until it dissolves.
Remove the pan from the heat and let it cool for 5 minutes. Remove the vanilla pod and whisk in the buttermilk and sour cream.
Divide the cream mixture between 6-8 small serving dishes or jars and chill, uncovered, in the refrigerator until set, at least 4 hours.
To make the compote
Place 1 cup of the strawberries in a medium saucepan with the sugar, lemon juice and salt. Cook over medium-high heat until the berries start to break down, about 10 minutes, being sure to stir often.
Turn down the heat to medium-low and continue cooking until the sauce coats the back of a spoon, 15-20 minutes, stirring occasionally. Take the back of your spoon and smoosh the berries, breaking them up even further. I use a potato masher for this job.
Add the remaining 1 cup of sliced berries and cook for about a minute longer. Remove the pan from the heat and let cool completely in the pan. The berries will continue to cook slightly more.
Store in a jar or airtight container in the refrigerator until ready to serve, then divide the berry compote among the jars and serve with spoons.
The compote will keep well in an airtight container in the refrigerator for up to 1 week.
Once the panna cotta has set, top with the compote.
The panna cotta can be made up to 5 days ahead. Cover it tightly with plastic wrap and refrigerate until needed.
If you do not have vanilla bean, just add 1 teaspoon of pure vanilla extract to the cream for the panna cotta.