Cooked Cream with Sugared Apricots and Hot Huckleberry Sauce

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

We developed this version of panna cotta at Stars in San Francisco, calling it French Sweet Cream, though why “French” I have no idea.


  • 2 cups sour cream
  • 1 cup heavy cream
  • ½ cup


Put the creams, mascarpone, sugar, and salt in a metal bowl and mix together well. Let sit 30 minutes.

In a small saucepan, place the gelatin in the water and let it sit 10 minutes. Stir for a minute over low heat to completely dissolve.

Meanwhile, put the bowl of creams over (but not in) simmering water, and warm the creams for 3 minutes, stirring constantly. Add and mix in the