PANNA COTTA PARFAITS WITH RASPBERRY COMPOTE

Panna Cotta Parfaits with Raspberry Compote image

Provided by Tim Cole

Yield Makes 6 servings

Number Of Ingredients 8

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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

Steps:

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.