Savory Horseradish Panna Cotta
Total:
4 hr 20 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
4 hr 20 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Savory 3-Cheese Quiche

Recipe courtesy of Sheila Bethia

Panna Cotta

Recipe courtesy of Lynne Rossetto Kasper

Panna Cotta

Recipe courtesy of Gourmet Magazine

Panna Cotta

Recipe courtesy of Wolfgang Puck

Panna Cotta

Recipe courtesy of Debi Mazar|Gabriele Corcos

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking