Sour Cream Panna Cotta with Blackberry-Zinfandel Compote

Ingredients

• 3 cups blackberries frozen divided thawed
• 1.3 cups evaporated milk fat-free
• 2.5 teaspoons gelatin powder unflavored
• 3 tablespoons granulated sugar 
• 0.3 teaspoon ground cardamom 
• 2 cups cup heavy whipping cream sour reduced-fat
• 8  mint sprigs 
• 0.5 cup powdered sugar 
• 1  vanilla pod split
• 0.3 cup water 
• 0.3 cup red wine dry red fruity

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• knife
• whisk
• sieve
• spatula
• slotted spoon

Directions

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.
2. Remove pan from heat; remove vanilla bean with a slotted spoon. Scrape seeds from vanilla bean. Stir seeds into milk mixture; discard bean.
3. Add gelatin mixture to milk mixture, stirring with a whisk until gelatin dissolves.
4. 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.
5. 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.
6. Remove from heat; add remaining 2 cups blackberries. Cool completely.
7. Loosen edges of custards with a knife or rubber spatula.
8. Place a dessert plate, upside down, on top of each cup; invert onto plates.
9. Serve with compote; top with mint sprigs.