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
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
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.