Family Table: Delightful Dairy Desserts

Usher in warmer weather with decadent desserts

By Cristen Clark

Warmer weather is the perfect excuse to enjoy tasty confections of all kinds!

I’d be hard-pressed to say that the classic soft serve ice cream cone isn’t one of my favorite springtime treats. There’s something so satisfying about the soft swirls of ice cream and the urgency to eat before the melting begins.

While soft serve ice cream is my favorite dessert, there are endless combinations of custards, creams, rich cakes and pies that feature decadent dairy ingredients. No matter the final dish, desserts with dairy are satisfying and delightful.

When it comes to using dairy products in desserts, there are some easy ways to elevate a dish and avoid common missteps. The following are a few tips I’ve learned from wise, experienced home cooks.

Whipped cream: To make the best whipped cream, chill the cream, whisk and bowl before mixing. Add sugar slowly to sweeten. If whipped cream will be used to top a cream pie, add a teaspoon of sour cream per cup of heavy cream. This addition stabilizes the cream and keeps it from separating on top of the pie.

Sour cream: Sour cream is rich and acidic. It acts as a fat to produce moist, tender textures in cakes and pastries. The acids in sour cream tenderize baked goods by breaking protein molecules into smaller pieces.

Heavy cream: When adding heavy cream to finish a dish, remove the dish from the heat before adding the cream to prevent curdling. Heating the cream gently before adding will help as well.

Inspired by fresh berries and delicious dairy products, I’ve created this Sour Cream Panna Cotta with Berries recipe. It is an excellent make-ahead option for warm weather celebrations. My recipe incorporates sour cream along with heavy whipping cream. The acidity from the sour cream makes the mixture flavorful and imparts a subtle tang.

If you want to unmold panna cotta, coat vessels with nonstick spray prior to filling. After chilling and use a hot water bath to soak chilled containers before unmolding. It is also important not to substitute lower fat ingredients in a panna cotta recipe without adding a little extra gelatin. This will keep the structure and thickness of the final dessert as intended.

Cristen Clark is a pig farmer, creator of the Food & Swine blog and an award-winning baker and cook. She lives on a farm near Runnells with her husband Mike and children Halle and Barrett.

Sour Cream Panna Cotta with Berries

Photo courtesy of Kelsey Byrnes, Dance Around the Kitchen.

• 1 packet gelatin (2 1/4 teaspoons powdered gelatin)

• 3 tablespoons cold water

• 1 cup heavy whipping cream, divided

• 11/2 cup sour cream

• 1 teaspoon vanilla bean paste or vanilla extract

• 1/3 cup granulated sugar

Berry Sauce

• 3 cups assorted fresh berries (raspberries, blackberries, blueberries)

• 1/2 cup granulated sugar

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• 1/2 teaspoon vanilla extract

In a small bowl, sprinkle gelatin on cold water. Set aside for 10 minutes to allow the gelatin to dissolve. Meanwhile, in a medium bowl, whisk together 1/2 cup heavy cream with sour cream and vanilla. Set aside.

In a small saucepan, heat the remaining 1/2 cup of heavy cream and sugar over medium heat until simmering. Remove from heat once mixture simmers.

Off the heat, add softened gelatin to the hot cream and whisk to dissolve. Strain hot cream/sugar/gelatin mixture into the heavy cream/sour cream/vanilla mixture and stir to combine.

Pour into glasses. Refrigerate 4-8 hours until firm. Serve with berry sauce and fresh berries.

Berry Sauce

Combine half the berries with sugar, lemon zest and lemon juice. Bring to a boil over medium heat. Continue boiling for 5 minutes, crushing a few berries while stirring consistently. Remove from heat, add vanilla and stir well. Cool slightly to warm temperature. Fold in remaining berries. Spoon on top of panna cotta prior to serving.

To view the full spread, view this magazine in your internet browser on your phone, tablet or desktop.