SOUR CREAM PANNA COTTA RECIPES

Steps:

• 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.
• 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.
• 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 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.

Steps:

• {"@type": "HowToStep","text": "In a small bowl, mix the gelatin in warm water until dissolved. In a 2-quart saucepan, mix the half-and-half and sugar. Heat until bubbles form around the edge (do not boil). Remove from the heat. " }
• {"@type": "HowToStep","text": "Beat in the gelatin and vanilla with a wire whisk until smooth. Place the sour cream in a large bowl. Gradually whisk in the warm gelatin mixture until smooth. Pour into 8 (6 ounce) custard cups." }
• {"@type": "HowToStep","text": "Cover loosely. Refrigerate for 4 hours or until completely set. Meanwhile, place the frozen strawberries in food processor. Cover and process for 30 seconds or until pureed. Press through a fine mesh strainer to remove the seeds. You should have around 1/2 cup of juice and puree." }
• {"@type": "HowToStep","text": "n a 1-quart saucepan, mix 1 tablespoon water and cornstarch until smooth. Stir in the strawberry puree. Cook over medium heat until the mixture boils. Boil for 1 minute. Set aside to cool. Cover loosely and refrigerate until serving time. " }
• {"@type": "HowToStep","text": "To serve, run the tip of a knife around the edge of each custard cup to loosen the panna cotta. Tip each onto a dessert dish and shake to unmold. Drizzle with the strawberry sauce and top with the fresh berries." }