Sour Cream Panna Cotta With Blackberry-Zinfandel 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

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.
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.
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.
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.

cotta, unflavored gelatin, water, milk, powdered sugar, vanilla bean, sour cream, ground cardamom, frozen blackberries, zinfandel, granulated sugar, mint

Taken from www.myrecipes.com/recipe/sour-cream-panna-cotta-with-blackberry-zinfandel-compote (may not work)