Sour Cream Panna Cotta with Blackberry-Zinfandel Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Finalist-Desserts. I developed this light but rich-tasting dessert for a get-together dinner for fitness instructors. I've made this for other entertaining events because I can prepare it ahead of time, which I love. -Camilla Saulsbury, Nacogdoches, TX Ingredients:
2 1/2 teaspoons unflavored gelatin |
1/4 cup water |
1 1/4 cups evaporated fat-free milk |
1/2 cup powdered sugar |
1 vanilla bean, split lengthwise |
2 cups reduced-fat sour cream |
1/4 teaspoon ground cardamom |
3 cups frozen blackberries, thawed and divided |
1/4 cup zinfandel or other fruity dry red wine |
3 tablespoons granulated sugar |
8 mint sprigs |
Directions:
1. To prepare panna cotta, sprinkle gelatin over water in a small bowl; let stand 10 minutes. Bring milk, powdered sugar, and vanilla bean to a boil in a medium saucepan over medium-high heat. Remove pan from heat; remove vanilla bean with a slotted spoon. Scrape seeds from vanilla bean. Stir seeds into milk mixture; discard bean.
2. Add gelatin mixture to milk mixture, stirring with a whisk until gelatin dissolves. Add sour cream and cardamom; stir until well combined. Divide mixture evenly among 8 (6-ounce) custard cups. Cover and refrigerate for 8 hours or overnight.
3. To prepare compote, place 1 cup blackberries, wine, and granulated sugar in a food processor, and process until smooth. Strain the blackberry mixture through a fine sieve into a medium saucepan, and discard solids. Bring mixture to a boil over medium-high heat, and cook for 1 minute. Remove from heat; add remaining 2 cups blackberries. Cool completely.
4. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Serve with compote; top with mint sprigs.
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