Sour Cream Panna Cotta Sour Cream Panna Cotta

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Catherine Doherty

Creamy, cool panna cotta makes a refreshing after-dinner treat. This version delivers just the right amount of sweetness, balanced by tangy sour cream and bright berries and plum.

  • Prep time 30 minutes
  • Total time 4 hours & 30 minutes
  • Portion size 6 servings




In small bowl, mix gelatin with 1/4 cup of the cream; let stand until liquid is absorbed, about 10 minutes.

Meanwhile, using paring knife, halve vanilla bean lengthwise; scrape out seeds. In small bowl, using fingers, rub vanilla seeds with sugar.

In saucepan, heat remaining 1 1/4 cups cream, vanilla pod and salt over medium heat just until steaming, about 3 minutes. Whisk in sugar mixture; cook, whisking, just until sugar is dissolved, 2 to 3 minutes. Remove from heat; discard vanilla pod. Whisk in gelatin mixture until dissolved; whisk in sour cream and lemon juice.

Strain through fine-mesh sieve into large liquid measure. Pour into six 3/4-cup custard cups; cover with plastic wrap. Refrigerate until set, about 4 hours. (Make-Ahead: Refrigerate the plastic-wrapped panna cotta for up to three days.)

Topping: Meanwhile, in bowl, toss together plum, blackberries, sugar and lemon juice; let stand until syrupy, about 30 minutes. Spoon fruit and any juices over panna cotta before serving.

Nutritional facts PER SERVING: about

  • Fibre 2 g
  • Sodium 162 mg
  • Sugars 24 g
  • Protein 7 g
  • Calories 406
  • Total fat 29 g
  • Potassium 249 mg
  • Cholesterol 97 mg
  • Saturated fat 18 g
  • Total carbohydrate 32 g


  • Iron 2
  • Folate 7
  • Calcium 12
  • Vitamin A 27
  • Vitamin C 15
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Baking & Desserts

Sour Cream Panna Cotta