Recipe courtesy of Lynne Rossetto Kasper
Show: Cooking Live
Save Recipe Print
Total:
29 min
Prep:
24 min
Cook:
5 min
Yield:
8 servings
Level:
Easy

Ingredients

OPTIONAL TOPPINGS:

Directions

Sprinkle the gelatin over cold water and let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat.

Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.

Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse 8 (2/3-cup) ramekins, custard cups, or coffee cups with cold water. Fill each one 3/4 full with the cream. Chill 24 hours.

To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Serve alone or with the fruit, or drizzle each portion with about 1/2 teaspoon artisan balsamic vinegar or saba.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Vanilla Panna Cotta

Recipe courtesy of Michael Symon

Panna Cotta with Fresh Berries

Recipe courtesy of Giada De Laurentiis

Vanilla Rum Panna Cotta with Salted Caramel

Recipe courtesy of Ina Garten

Panna Cotta

Recipe courtesy of Debi Mazar|Gabriele Corcos

Panna Cotta

Recipe courtesy of Gourmet Magazine

Panna Cotta

Recipe courtesy of Wolfgang Puck

Browse Reviews By Keyword

          Latest Stories