Sour Cream Panna Cotta with Burnt Honey and Juniper
Panna cotta, which means “cooked cream” in Italian, is one of Alyssa’s favorite ways to showcase the delicate nature of cream, as there are no eggs or starches to compete for flavor. Here she enriches her panna cotta with tangy sour cream, balancing the sweetness and touch of bitterness in the burnt honey. She finishes the dish with juniper, something we don’t see enough in winter cooking. If you’re not a fan, try garnishing with the zest of an orange or lemon instead.
Ingredients
2½ teaspoons powdered gelatin
½ cup water, divided
3 cups heavy whipping cream
½ cup sugar
2 pinches salt, divided
1½ cups sour cream
½ cup local honey
1 tablespoon juniper berries, crushed
Directions
In a small bowl, combine the powdered gelatin with ¼ cup of the water. Let the mixture rest for 10 minutes to bloom.
In a saucepan, combine the heavy cream, sugar and a pinch of salt. Heat gently until the mixture is just barely simmering, stirring frequently with a heat-safe rubber spatula to avoid scorching on the bottom. When the mixture begins to simmer, remove it from the heat and stir in the bloomed gelatin until it’s completely dissolved. Add the sour cream and whisk the mixture for a few seconds until thoroughly combined.
Divide the cream mixture between 8 ramekins or other serving dishes, leaving a bit of space between the panna cotta and the lip of the dish. Cover and refrigerate the panna cotta until firm, about 4 hours or overnight.
For the burnt honey syrup, heat the honey over medium heat in a saucepan with high sides. The honey will bubble up and begin to change color—it is done when it begins to smoke and turns a deep red-brown color (340°F on a candy thermometer). Remove the saucepan from the heat and carefully add the remaining cup of water. Be very careful with this step! The water will sputter and spray steam into the air. Stir until incorporated and add the last pinch of salt. Transfer the syrup to a heat-safe container and allow to cool completely.
When the panna cotta is ready to serve, pour some burnt honey syrup into the ramekins, and garnish with the crushed juniper.
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