sour cream panna cotta with black pepper strawberry jam

This tangy sour cream panna cotta is layered over a chunky black pepper strawberry jam. The creamy custard is offset by crunchy seeds, jammy berries and the slow burn of freshly ground black pepper. It’s a quick and unique make-ahead dessert!

  • Author: Indi Hampton
  • Prep Time: 50 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 15 minutes, plus 4 hours to set
  • Yield: 5
  • Category: Dessert
  • Cuisine: American


black pepper strawberry jam

  • 1 pound strawberries, washed, hulled and halved
  • 1/2 cup granulated sugar
  • 1/2 tsp freshly ground black pepper (about 100 cranks)
  • 1 tbsp lemon juice

sour cream panna cotta

  • 6 tbsp cold water
  • 1 packet gelatin (2 tsp)
  • 1 1/2 cups heavy whipping cream
  • 6 tbsp granulated sugar
  • pinch of salt
  • 1/2 vanilla bean, halved and seeds scraped or 1 tsp vanilla extract
  • 1 cup sour cream


black pepper strawberry jam

  1. Toss strawberries, sugar, black pepper, and lemon juice together in a heavy-bottomed saucepan. Macerate for 30 minutes to release juices, stirring once or twice to help sugar dissolve.
  2. Heat strawberry mixture on medium-high and bring juices to a boil. Cook, stirring frequently to prevent scorching, until liquid thickens, berries begin to break down and jam turns dark and glossy, 12- 15 minutes.
  3. Remove from heat, cool slightly, then divide among five 8 ounce jars (about 1/4 cup each).

sour cream panna cotta

  1. Pour cold water in a small bowl and sprinkle gelatin powder over the surface. Set aside to absorb the water and soften.
  2. Meanwhile, combine heavy whipping cream, sugar, salt and vanilla bean seeds (if using) in a heavy-bottomed saucepan. Heat over medium heat, whisking occasionally, until sugar is dissolved and small bubbles just begin to appear at edges of the cream, about 5 minutes.
  3. Remove from heat, stir in softened gelatin until completely dissolved (be careful not to introduce too many air bubbles if using a whisk). Stir in sour cream and vanilla extract (if using) until well- mixed and no lumps remain.
  4. Ladle the mixture into the 5 jars, over the strawberry jam. Cool 5- 10 minutes, cover loosely and refrigerate until set, about 4 hours.


Sour cream panna cotta will last up to 5 days, covered, in the refrigerator


Keywords: sour cream panna cotta