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February 03, 2012

Panna Cotta with Blackberry-Zinfandel Compote

Panna Cotta is Italian for cooked cream, it is a light, silky egg custard. It is usually flavored with caramel but this fruit compote is a delisish alternative. You can also make it your own...

Serves 8

Ingredients:

Panna Cotta:

  • 2 ½ teaspoons unflavored gelatin
  • ¼ cup water
  • 1 ¼ cups evaporated milk
  • ½ cup powdered sugar
  • 1 vanilla bean, split lengthwise
  • 2 cups sour cream
  • ½ teaspoon ground cardamom

    Compote:

  • 3 cups frozen blackberries, thawed and divided
  • ¼ cup zinfandel or other fruity dry wine
  • 3 tablespoons granulated sugar
  • 8 mint springs

    Ingredients:

    To prepare panna cotta, sprinkle gelatin over water in a small bowl. Let stand 10 minutes. Bring milk, powered sugar, and vanilla bean to a boil in a medium saucepan over medium-high 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, continue to cook on low heat, stirring with a whisk until gelatin dissolves. Add sour cream and cardamom, stir until well combined. Divide mixture evenly amount 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 panna cotta 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.

    Terri's Tips:

    If panna cotta is difficult to remove from dish, place small amount of hot water in a bowl and set the dish in for 10-15 seconds. This should loosen the panna cotta. Otherwiser serve in dish and top with compote.

    Cooking Wiser:
    Replace sour cream with low fat sour cream
    Replace evaporated milk with 2%- the dessert will not be as rich but it will be good

  • Posted by terri at February 3, 2012 10:55 PM

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