Sour Cream Panna Cotta with Zinfandel-Blackberry Compote

I knew that with the menu planned for Good Friday dinner we would be full by the time dessert rolled around. Because of that I planned a dessert I had been wanting to make for some time - I knew that it would be light and refreshing and it was.

This recipe originally appeared in the March 2006 edition of Cooking Light magazine. It was a finalist in their recipe contest in the dessert category. It was created by Camilla Saulsbury, Nacogdoches, TX . Camilla said at the time that she 'developed this light but rich-tasting dessert for a get-together dinner for fitness instructors.' Hmmm - if a dessert works for fittness instructors that it must be great!

Sour Cream Panna Cotta with Zinfandel-Blackberry Compote

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

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.

Yield

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

Nutritional Information

CALORIES 219(32% from fat); FAT 7.7g (sat 4.7g,mono 2.2g,poly 0.4g); PROTEIN 6.6g; CHOLESTEROL 34mg; CALCIUM 218mg; SODIUM 89mg; FIBER 2.9g; IRON 0.6mg; CARBOHYDRATE 30.3g

Camilla Saulsbury, Nacogdoches, Texas , Cooking Light, MARCH 2006

Comments

[sandrac]

Wow, that looks great. And prepared with sour cream, it seems to contain less fat (and perhaps more zest!) than my panna cotta recipe.

[Jerry]

Sandra - I have had a few panna cottas (what is the plura?) made with sour cream (Palma posted a great recipe in the food and drink forum on slowtrav last year which was wonderful. I like the tang. I also like the fact that they are less heavy than the type made with a more rich cream

[Chiocciola]

That sounds SO good! I love panna cotta but I hardly ever make it. Time to change that!

[Jerry]

Panna cotta is one of the easiest desserts to make. The one real downside is that it makes so much. We still have 4 in the fridge waiting to be scarfed back. It is a tough life. LOL

[Kevin]

I have not had a panna cotta... This sour cream and beerry panna cotta looks and sounds good.

[Jerry]

Kevin - it is a very common dessert in Italy (although I uderstand that this is a relatively new thing). I like it because it is light and refreshing - perfect after a heavy meal.