Sour Cream Panna Cotta with Blackberry-Zinfandel Compote

  • Lplatel Posted: 08/02/09
    Worthy of a Special Occasion

    This recipe was delicious. I changed it up just a little. I used non-fat Fayeh/greek yogurt and 1/3 cup of extra fine sugar instead of the powdered. I also grated 1/2 tsp of orange zest into the mixture before refrigerating. I took a short cut and did not make the compote, but next time will try it. I cut up strawberries added a splash of balsamic vinegar and a sprinkle of sugar. My guests raved about it.

  • jessicabcd Posted: 09/22/09
    Worthy of a Special Occasion

    I used unsweetened vanilla almond milk instead of fat free evaporated milk, processed 1.5 cups of Splenda to equal 3/4 of a cup of powdered sugar, used 2 t of vanilla bean paste instead of a bean, and 1/2 t of cinnamon instead of 1/4 t of cardamom, which I think tastes like medicine. The panna cotta was excellent and very simple to make! I skipped the blackberry-zinfandel compote because I was trying to keep this low-carb.

  • Megandig Posted: 04/20/14
    Worthy of a Special Occasion

    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.

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