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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
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?
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?