Wine Suggestion: a rich, sweet red Recioto della Valpolicella Classico La Roggia by Fratelli Speri.
This is one of the most sensual desserts I know. It’s a cross between soft ice cream and rich custard. Serve it with dicings of ripe mango.
Cook to Cook: Use organic cream if possible and be sure the sour cream contains only cream and culture, no other additives (Daisy is one brand to look for). This recipe unmolds with a soft, creamy finish. For a firmer panna cotta, increase the gelatin to 1 teaspoon.
* 3/4 teaspoons unflavored gelatin
* 1 tablespoons cold water
* 1 1/2 cups heavy whipping cream
* 1/4 cup sugar, or more to taste
* dash of salt
* 3/4 teaspoon vanilla extract
* 1/2 cup sour cream
1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 2-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.
2. 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 4 2/3-cup ramekins, custard cups, or coffee cups with cold water. Fill each one three-quarters full with the cream. Chill 4 to 24 hours.
3. 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 with diced ripe mango.
Like my recipe for sweet and sour meatballs, this recipe uses quinoa in place of breadcrumbs. This substitution does little in the way of reducing calories, but it certainlly ups the nutrtional value of the meal