This recipe of sour cream is very refreshing, with a nice raspberry sauce to top it up. It looks quite similar to one of my very first dessert attempt – the original panna cotta with pomegranate and white wine sauce – but is a much creamier variant whereas the panna cotta is of a jelly texture with a very strong vanilla flavour which is absent in this one. The topping for this sour cream is also much thicker, reducing a raspberry syrup that goes oh so well with the sour cream. The panna cotta sauce was lighter, using pomegranate juice to simmer with a touch of wine or muscato to add on to its flavour.
Try out both recipes to see which one is your favourite!
- Sour cream: 450ml
- Caster sugar: 200g
- Vanilla paste: 1 tsp
- Gelatin: 2 tsp
- Hot water: 3 tbsp
- Frozen raspberry: 250g
- Sugar: 3 tbsp
- Fresh raspberry: a few, to garnish
- Mint leaf: a few stalks, to garnish
- Beat sour cream with sugar for 10min till light and fluffy.
- Stir vanilla paste into cream.
- Dissolve gelatin in hot water. Add to cream bit by bit.
- Fill 6 dessert glasses with cream mixture. Leave to chill in fridge for 3hrs.
- Heat raspberry with sugar. Leave to cool.
- Top cream mixture with raspberry jam.
- Garnish with fresh raspberries and mint leaves to serve.
Sprinkle some freeze-dried raspberry powder onto the cream if you like a bit of excitement in your cup – it’s sour but very refreshing!
6 small glasses