Vanilla Panna Cotta with Mixed-Berry Compote
- 1/4 cup cold water
- 2 1/2 teaspoons unflavored gelatin (from 2 packages)
- 3 cups whipping cream
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 4 1/2-pint baskets assorted fresh berries (such as raspberries, blueberries, blackberries, and strawberries)
- 1/3 cup sweet white wine (such as Moscato)
- Pour 1/4 cup cold water into small custard cup.
- Sprinkle gelatin over.
- Let stand until gelatin softens, about 15 minutes.
- Bring 1 inch of water in small skillet to boil.
- Place cup with gelatin in water.
- Stir until gelatin dissolves, about 2 minutes.
- Remove from heat.
- Combine cream and 2/3 cup sugar in heavy medium saucepan.
- Stir over medium heat just until sugar dissolves.
- Remove from heat.
- Mix in vanilla and gelatin.
- Divide pudding mixture among 8 wineglasses.
- Cover and chill until set, at least 6 hours and up to 1 day.
- Combine berries and remaining 1/3 cup sugar in medium bowl.
- Crush berries slightly with back of spoon.
- Mix in wine.
- Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
- Spoon compote over puddings.
cold water, unflavored gelatin, whipping cream, sugar, vanilla, blueberries, sweet white wine
Taken from www.epicurious.com/recipes/food/views/vanilla-panna-cotta-with-mixed-berry-compote-106858 (may not work)