The texture of this Panna Cotta was really lovely but I could taste too much of the sour cream. I think I will try it again with Greek yogurt.
Sour Cream Panna Cotta with Blackberry-Zinfandel Compote
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
More From Cooking Light
- Calories: 219
- Calories from fat: 32%
- Fat: 7.7g
- Saturated fat: 4.7g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.4g
- Protein: 6.6g
- Carbohydrate: 30.3g
- Fiber: 2.9g
- Cholesterol: 34mg
- Iron: 0.6mg
- Sodium: 89mg
- Calcium: 218mg
- 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
- 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.
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