bites & pieces
Sour Cream Panna Cotta with a Raspberry Pinot Noir Compote
So far the best Panna Cotta recipe I’ve tried. I used these instructions except traded Zinfandel for Pinot Noir. This made up to four servings.
PANNA COTTA:
• 2 1/2 teaspoons unflavored gelatin
• 1/4 cup water
• 1 1/4 cups evaporated low fat milk
• 1/2 cup icing 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 Pinot Noir (or any fruity red wine)
• 3 tablespoons granulated sugar
• Mint sprigs (For garnish)
Preparation
To prepare panna cotta, sprinkle gelatin over water in a small bowl; let it stand for 10 minutes. Mix milk and icing sugar together in a medium saucepan. Split vanilla bean lengthwise and scrape seeds into the mixture; throw in vanilla bean as well. Bring to boil over a medium-high heat. Remove pan from heat. Remove vanilla bean with a fork; 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 4 250ml cups (I actually used a muffin tray for this). Cover and refrigerate for 6-8 hours or overnight however I found 6 hours was plenty of time.
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. Bear in mind the finer the sieve, the longer this will take as the mixture is quite thick. I used the back of a spoon to help push the mixture through. Bring to a boil over medium-high heat, and cook for 1 minute. Remove from heat; add remaining 2 cups blackberries. transfer to a bowl, cover/refrigerate.
Loosen edges of custards with a knife whilst upside down above a serving plate. You only need to get a little air under the Panna Cotta to help it slide right out. Serve with compote; top with a mint sprig.
