Savory Horseradish Panna Cotta

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  • Level: Easy
  • Total: 4 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 6 servings
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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 


Special equipment:
Six 4- to 6-ounce ramekins
  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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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