| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- Cooking spray
- 1 cup sour cream
- 3 tablespoons Dijon mustard
- 2 tablespoons prepared horseradish
- Kosher salt
- 1 3/4 cups half-and-half
- 2 teaspoons gelatin (from a .25-ounce package)
- 2 tablespoons thinly sliced fresh chives
Instructions
- Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
- Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
- Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
- Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
- When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 189 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 46 mg |
| Sodium | 291 mg |
Reviews
Impressive addition to any steak dinner party! Made it twice, both times it came out perfectly.
Did this the other night… spectacular!
I want to serve this with beef tenderloin for Christmas dinner, so opted to try it out first on a simple ribeye. Really tasty. Super easy to make. Made the simple ribeye dinner a classy affair. But the hubster and I are big fans of horseradish, and the flavor here was too subtle for us. Next time I will double the horseradish. And we’ll definitely be serving it for Christmas.
i am fascinated by this savory version of panna cotta. I’d like to put them in much smaller receptacles though, perhaps the size of those little silver cups you get with butter in them for dipping lobster tail meat. Then I’d invert them onto the serving plate alongside the meat dish. Horseradish is perfect for beef of any kind, and the mixture of sour cream, mustard,and horseradish sound divine. I will make a half recipe and report back ASAP.