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PANNA COTTA WITH REISLING SUMMER BERRY COMPOTE
Serves: 6
1envelope unflavored gelatin
2 tablespoons cold water
1 cup
each sour cream, whipping cream and light cream
1/3 cup sugar
1 vanilla
bean
Lightly oil six 5-ounce ramekins; set aside.
In small bowl
sprinkle gelatin over water; set aside.
In saucepan, combine sour cream,
whipping cream, light cream and sugar. Halve vanilla bean lengthwise and scrape
out seeds to cream mixture (add vanilla bean halves, if desired, for additional
flavor).
Place over medium heat, stirring often, until very hot; do not let
boil.
Stir in gelatin mixture until dissolved. Remove vanilla bean halves.
Pour into ramekins. Chill for 4 hours or until set. To serve, run sharp
knife around edges and turn out onto serving plates.
Spoon Reisling Summer
Berry Compote around panna cottas. Garnish with lemon balm or mint.
