Caramel Panna Cotta with Balsamic Blackberry Compote

By lorik

Ingredients

• Panna Cottas:
• 1/4 cup cold water
• 1 Tbsp unflavored gelatin granules
• 3/4 cup caramel sauce
• 1/4 tsp salt
• 2 cups heavy cream
• 1 1/2 cups whole milk
• 1 Tbsp vanilla extract
• Compote:
• 3 cups blackberries, thawed if frozen
• 3 Tbsp sugar
• 2 tsp corn starch mixed with 1 Tbsp cold water
• 1/4 tsp cinnamon
• Pinch ground nutmeg
• 1/2 tsp grated lemon zest
• 1/2 tsp balsamic vinegar

Details

Servings 8
Adapted from kroger.com

Preparation

Step 1

Put cold water in small bowl; sprinkle gelatin over it. Set aside 5 minutes to hydrate.

In a medium saucepan, stir together caramel sauce, salt, cream and milk. Warm over medium-high heat until the temperature of a very hot bath; do not boil. Add softened gelatin; stir until dissolved. Stir in vanilla.

Divide mixture between eight 6-ounce custard cups or ramekins. Cover with plastic wrap; chill 5 hours, or up to 2 days.

To make the compote, combine berries through zest in medium skillet over medium heat. Cook, stirring occasionally, until berries release liquid. Simmer 1-3 minutes. Crush with potato masher; leaving half of berries intact. Add vinegar; remove from heat. Cool, refrigerate and serve over chilled panna cottas. Refrigerate any leftovers.

Per Serving: 250 Cal; 11g total fat, 7g sat fat; 0g trans fat; 35mg cholesterol; 210 mg sodium; 35g carbs; 3 g fiber; 32g sugar; 4g protein