Savory Horseradish Panna Cotta

Name: Savory Horseradish Panna Cotta
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: 6 servings
Ingredients: Cooking spray; 1 cup sour cream; 3 tablespoons Dijon mustard; 2 tablespoons prepared horseradish; Kosher salt; 1 3/4 cups half-and-half; 2 teaspoons gelatin (from a .25-ounce package); 2 tablespoons thinly sliced fresh chives

Getting reviews...

Level: Easy

Total: 4 hr 20 min (includes chilling time)
Active: 20 min

Yield: 6 servings

Level: Easy

Total: 4 hr 20 min (includes chilling time)
Active: 20 min

Yield: 6 servings

Ingredients

Deselect All

Cooking spray

1 cup sour cream

3 tablespoons Dijon mustard

2 tablespoons prepared horseradish

Kosher salt

1 3/4 cups half-and-half

2 teaspoons gelatin (from a .25-ounce package)

2 tablespoons thinly sliced fresh chives

Directions

Special equipment:

Six 4- to 6-ounce ramekins

Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.