Sour Cream Panna Cotta With Blackberry-Zinfandel Compote Recipe

Name: Sour Cream Panna Cotta With Blackberry-Zinfandel Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Panna cotta:; 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; Compote:; 3 cups frozen blackberries, thawed and divided; 1/4 cup zinfandel or other fruity dry red wine; 3 tablespoons granulated sugar; 8 mint sprigs

Servings: persons

Panna cotta:
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
Compote:
3 cups frozen blackberries, thawed and divided
1/4 cup zinfandel or other fruity dry red wine
3 tablespoons granulated sugar
8 mint sprigs

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.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Panna cotta:, 2 1/2 teaspoons unflavored gelatin, 1/4 cup water, 1 1/4 cups evaporated fat-free milk, and more.

Yes, Sour Cream Panna Cotta With Blackberry-Zinfandel Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Panna Cotta With Blackberry-Zinfandel Compote

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