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CULINARY SOS

Velvet From Sow's Ear

April 04, 2001|ROSE DOSTI | SPECIAL TO THE TIMES

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

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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.

Sow's Ear White Velvet

Active Work and Total Preparation Time: 15 minutes plus 4 hours chilling

When berries are out of season, serve this with frozen berries, a frozen berry puree or berry jelly.

1 cup warm water

2 (1/4-ounce) packets unflavored gelatin

1 1/2 cups sugar

2 teaspoons vanilla extract

2 cups whipping cream

3 cups sour cream

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.

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.

Unmold and serve.

6 servings. Each serving: 590 calories; 83 mg sodium; 106 mg cholesterol; 39 grams fat; 24 grams saturated fat; 58 grams carbohydrates; 5 grams protein; 0 fiber.

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Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to food@latimes .com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

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