This extra-rich and tangy panna cotta will set up a little faster than a traditional one because of the sour cream’s higher fat content. It’s accented with a quick compote of tart rhubarb balanced by sweet cherry jam.
Make Ahead Tips
The compote can be covered and refrigerated for up to 5 days.
The panna cottas can be made 1 day ahead and refrigerated, covered.
For a vegetarian panna cotta, you can substitute vegan gelatin in place of regular gelatin.
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My panna cottas were on the softer side (I didn't try to unmold them) but they definitely set up. Love the tanginess from the sour cream, and the rhubarb compote made it gorgeous!
Same Problem. Did not set. Not Happy.
It did not set up. Is the amount of gelatin specified in the recipe correct?
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