Sour Cream Panna Cotta with Blackberry-Zinfandel Compote

Name: Sour Cream Panna Cotta with Blackberry-Zinfandel Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters frozen blackberries, thawed and divided; 296 milliliters evaporated fat-free milk; 3 teaspoons unflavored gelatin; 3 Tbsps granulated sugar; 0 teaspoons ground cardamom; 473 milliliters reduced-fat sour cream; 8 mint sprigs; 118 milliliters powdered sugar; 1 vanilla bean, split lengthwise; 59 milliliters water; 59 milliliters zinfandel or other fruity dry red wine

The recipe Sour Cream Panna Cotta with Blackberry-Zinfandel Compote is ready in approximately 45 minutes and is definitely a super gluten free option for lovers of Mediterranean food. This recipe serves 8. One portion of this dish contains roughly 7g of protein, 9g of fat, and a total of 216 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up powdered sugar, water, granulated sugar, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Powdered Sugar

Vanilla Bean

Gelatin

Water

Milk

Equipment you will use

Sauce Pan

Bowl

Remove pan from heat; remove vanilla bean with a slotted spoon. Scrape seeds from vanilla bean. Stir seeds into milk mixture; discard bean.

Ingredients you will need

Vanilla Bean

Seeds

Milk

Equipment you will use

Slotted Spoon

Frying Pan

Add gelatin mixture to milk mixture, stirring with a whisk until gelatin dissolves.

Ingredients you will need

Gelatin

Milk

Equipment you will use

Whisk

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.

Ingredients you will need

Sour Cream

Cardamom

Custard

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.

Ingredients you will need

Granulated Sugar