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.
Sour Cream Panna Cotta with Blackberry-Zinfandel Compote
Lplatel Posted: 08/02/09
jessicabcd Posted: 09/22/09
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
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.