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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.

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