Cook to Cook: Use organic cream, if possible, and be sure the sour cream contains only cream and culture, no other additives such as gums or stabilizers (Daisy is one brand to look for). This recipe unmolds with a soft, creamy finish. For a firmer panna cotta, increase the gelatin to one teaspoon.
- 3/4 teaspoon unflavored gelatin
- 1 tablespoon 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
- One ripe mango, peeled and diced for garnish
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 four 2/3-cup ramekins, custard cups, or coffee cups with cold water. Fill each one three-quarters full with the cream. Chill at least 6 hours and up 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. Spoon diced ripe mango on top.
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