Sour Cream Panna Cotta with Blackberry-Zinfandel Compote

3 Reviews
ADD YOUR REVIEW
Howard L. Puckett
Yield
8 servings (serving size: 1 panna cotta, about 1/4 cup compote, and 1 mint sprig)
By Camilla Saulsbury, Nacogdoches, Texas
March 2006
RECIPE BY Cooking Light

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

Ingredients

  • 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
  • Compote:
  • 3 cups frozen blackberries, thawed and divided
  • 1/4 cup zinfandel or other fruity dry red wine
  • 3 tablespoons granulated sugar
  • 8 mint sprigs

Nutritional Information

  • Calories 219
  • Caloriesfromfat 32%
  • Fat 7.7g
  • Satfat 4.7g
  • Monofat 2.2g
  • Polyfat 0.4g
  • Protein 6.6g
  • Carbohydrate 30.3g
  • Fiber 2.9g
  • Cholesterol 34mg
  • Iron 0.6mg
  • Sodium 89mg
  • Calcium 218mg

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Megandig's Review

Megandig
April 20, 2014
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.

jessicabcd's Review

Lplatel
September 22, 2009
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.

Lplatel's Review

jessicabcd
August 02, 2009
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.