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Recipe Detail Page
Sour Cream Panna Cotta with Macerated Grapes
Autumn 2008
Sour cream and brown sugar add a new twist to traditional panna cotta. The late harvest Vidal brings out the full-bodied flavour of autumn grapes and can also be served over good quality vanilla ice cream or lemon pound cake for a quick weeknight treat.
Makes 6 servings
2 tsp (10 mL) unflavoured gelatin
1 cup (250 mL) 35% whipping cream, divided
½ cup (125 mL) lightly packed brown sugar
2 cups (500 mL) low-fat sour cream
¼ cup (50 mL) late harvest Vidal
4 cups (1 L) red and green grapes
¼ cup (50 mL) late harvest Vidal
1 tsp (5 mL) lemon zest
1. In a saucepan, sprinkle gelatin over ¼ cup (50 mL) of the whipping cream and let stand 1 minute to soften. Bring to simmer over medium-low heat, stirring until gelatin is dissolved. Add remaining cream with brown sugar and return to a simmer, stirring until the sugar is dissolved. Remove from heat.
2. In a measuring cup, whisk together sour cream and Vidal; pour into cream mixture and whisk until combined and smooth.
3. Pour into six 8-oz (250-mL) ramekins or custard cups and chill until firm, at least 8 hours and up to 2 days.
4. In a large bowl, combine grapes, Vidal and lemon zest. Let sit at room temperature for at least 4 hours or refrigerated for at least 8 hours and up to 1 day.
5. To unmould; run a thin, sharp knife along the edge of each ramekin to loosen and dip in a bowl of hot water for a few seconds. Invert onto a plate and gently lift ramekin. Serve with macerated grapes.
Makes 6 servings
