Sour Cream Panna Cotta with Blackberry-Zinfandel Compote

Sour Cream Panna Cotta with Blackberry-Zinfandel Compote
Photo by Howard L. Puckett

Ingredients

  • ¼ cup water
  • 2 ½ teaspoons unflavored gelatin
  • 1 vanilla bean, split lengthwise
  • 1 ¼ cups evaporated fat-free milk
  • 2 cups reduced-fat sour cream
  • Panna cotta:
  • ½ cup powdered sugar
  • + 6 more ingredients
    • 3 tablespoons granulated sugar
    • ¼ cup zinfandel or other fruity dry red wine
    • Compote:
    • 3 cups frozen blackberries, thawed and divided
    • ¼ teaspoon ground cardamom
    • 8 mint sprigs

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 ...

View full recipe at My Recipes

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