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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Based on other reviews, I used 2 tsp of gelatin and these set quite well and were easily unfolded. As long as you follow the recipe (do not try to substitute low or no fat dairy) it should work just fine. They are quite sweet and thick. Tasty and super rich!
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?
© 2020 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?