Savory Horseradish Panna Cotta

Savory Horseradish Panna Cotta
Prep Time
15 min
Cook Time
5 min
6 servings

This savory side resembles the puck-like shape of a panna cotta and is filled with Dijon, horseradish, sour cream, gelatin and some chives as a garnish.



Cooking spray
cup sour cream
Tbsp Dijon mustard
Tbsp prepared horseradish
Kosher salt
1 ¾
cups half-and-half
tsp gelatin (from a .25-oz package)
Tbsp thinly sliced fresh chives
Special equipment: Six 4- to 6-oz ramekins


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

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