This is one of the easiest summer desserts I make, especially when it’s too hot to even think about turning on the oven. You can use whatever berries you have, strawberries, raspberries, blueberries, or currants all work beautifully. It comes out cool, creamy, and so light, almost like a panna cotta studded with fresh fruit. My family asks for it constantly all summer long.
- 2 cups full-fat sour cream
- 1 cup fresh berries
- 1 cup granulated sugar
- 3 tablespoons unflavored gelatin (about 3 packets)
- 1 cup water
- pinch of vanilla or 1 tsp vanilla extract
Sprinkle the gelatin over the room-temperature water and let it sit for 20 to 25 minutes to bloom. Then warm it over low heat, stirring, until it’s completely dissolved. Don’t let it come to a boil. Set it aside to cool down.
While the gelatin cools, put the sour cream in a deep bowl, add the sugar and vanilla, and whisk until the sugar is fully dissolved and the mixture is smooth.
Wash and dry the berries, cutting any larger ones into smaller pieces. Pour the cooled gelatin into the sour cream mixture in a thin stream while whisking, and mix well. Add the berries and fold them in gently so they’re evenly distributed. Pour everything into a mold or a deep bowl.
Pop it in the fridge for 3 to 4 hours until completely set. Once it’s firm, carefully turn it out of the mold and serve it cold. It comes out incredibly tender, light, and refreshing, exactly the kind of thing you want on a hot summer afternoon.