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3 Ratings
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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

Camilla Saulsbury, Nacogdoches, Texas
Recipe by Cooking Light March 2006

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Credit: Howard L. Puckett

Recipe Summary

Yield:
8 servings (serving size: 1 panna cotta, about 1/4 cup compote, and 1 mint sprig)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

219 calories; calories from fat 32%; fat 7.7g; saturated fat 4.7g; mono fat 2.2g; poly fat 0.4g; protein 6.6g; carbohydrates 30.3g; fiber 2.9g; cholesterol 34mg; iron 0.6mg; sodium 89mg; calcium 218mg.
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