Savory Horseradish Panna Cotta

Total Time:
4 hr 20 min
Prep:
15 min
Inactive:
4 hr
Cook:
5 min

Yield:
6 servings
Level:
Easy

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
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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