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Sow's Ear White Velvet

Time15 minutes
YieldsServes 6
Sow's Ear White Velvet
(Los Angeles Times)
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Dear SOS: My best friend took me to the Sow’s Ear Cafe in Cambria, Calif., where they served a wonderful dessert called White Velvet. We both loved it. It would be such a surprise for my friend if I prepared this dessert. Do you have the recipe?

Dawn Fink

Santa Barbara

Dear Dawn: Now we do. Our request came through with a nice note from owner Bruce Block: “This is not one of our proprietary recipes, so we are happy to send it along.” He also reminded us that the dish is simply the classic dessert also known as panna cotta and Russian cream.

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1

Cook the water with the gelatin in a saucepan over low heat until the gelatin dissolves, 3 minutes. Add the sugar and stir constantly until the sugar dissolves, 2 to 3 minutes. Add the vanilla and whipping cream and continue to cook, bringing the mixture almost to a simmer. Do not boil. When hot, add the sour cream and remove the pan from heat. Use a whisk to blend well.

2

Pour the mixture into a 6-cup nonstick mold (or spray a mold with nonstick cooking spray). Refrigerate the dessert until set, about 4 to 5 hours.

3

Unmold and serve.