- 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
- 3 cups frozen blackberries, thawed and divided
- 1/4 cup zinfandel or other fruity dry red wine
- 3 tablespoons granulated sugar
- 8 mint sprigs
- calories 219
- caloriesfromfat 32 %
- fat 7.7 g
- satfat 4.7 g
- monofat 2.2 g
- polyfat 0.4 g
- protein 6.6 g
- carbohydrate 30.3 g
- fiber 2.9 g
- cholesterol 34 mg
- iron 0.6 mg
- sodium 89 mg
- calcium 218 mg
How to Make It
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.
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.
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.
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.