Raspberry In Sour Cream Delight

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


  1. Beat sour cream with sugar for 10min till light and fluffy.
  2. Stir vanilla paste into cream.
  3. Dissolve gelatin in hot water. Add to cream bit by bit.
  4. Fill 6 dessert glasses with cream mixture. Leave to chill in fridge for 3hrs.
  5. Heat raspberry with sugar. Leave to cool.
  6. Top cream mixture with raspberry jam.
  7. 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

Share This!
    This entry was posted in Dessert, German and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *