Panna Cotta Parfaits with Raspberry Compote |
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Prep Time: 20 Minutes Cook Time: 190 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Ingredients:
1/4 cup water |
1 1/4 teaspoons unflavored gelatin |
2 cups whipping cream, divided |
3/4 cup sugar, divided |
1/4 cup sour cream |
1 teaspoon vanilla extract |
2 1/2-pint containers raspberries |
1 1/2 teaspoons balsamic vinegar |
Directions:
1. Place water in very small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Combine 1/2 cup cream and 1/2 cup sugar in medium saucepan. Stir over low heat until sugar dissolves. Pour into large bowl. Whisk in 1 1/2 cups cream, then sour cream and vanilla just until mixed. Stir gelatin mixture over very low heat until gelatin dissolves; whisk into cream mixture. Place 1 berry in each of 6 Champagne flutes. Add cream mixture, dividing evenly. Chill until panna cotta sets, about 3 hours. Toss remaining berries, 1/4 cup sugar, and vinegar in bowl; spoon over parfaits.
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