My panacotta recipe, with sour cream for an authentic Italian taste. Reduce balsamic vinegar to a syrup, and try with strawberries drizzlesd on the side.
My Private Note
Units: US | Metric
- 1Sprinkle gelatin over the cold water in a small saucepan.
- 2Let sit for a few minutes.
- 3Over low heat place saucepan with the gelatin and the heavy cream.
- 4Add in the sugar, vanilla, and salt.
- 5Stir until just warm, and no granules of sugar are felt between the fingertips.
- 6NOT COOKING THE MIXTURE-- JUST DISOLVING-- Let cool.
- 7Add 1/4 cup of dairy sour cream to the mixture, A LITTLE AT A TIME, This gives it a authentic tart taste as in Italy.
- 8Add as much as you like for your taste.
- 9Or it can be left out .
- 10Pour into custard dishes.
- 11Refrigerate until firm.
- 12Serve with strawberries or peaches, with reduced Balsamic vinegar to a thick syrup.
- 13Good this way.
- 14Good served Plain also.
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Nutritional Facts for Grandma Andy's Panna Cotta Creme 1981
Serving Size: 1 (152 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 499.8
- Calories from Fat 414
- Total Fat 46.0 g
- Saturated Fat 28.6 g
- Cholesterol 167.2 mg
- Sodium 148.6 mg
- Total Carbohydrate 20.4 g
- Dietary Fiber 0.0 g
- Sugars 16.8 g
- Protein 3.3 g