Recipe information
Yield
Makes 6 Servings
Ingredients
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
Need to make a substitution?
Preparation
Step 1
Place water in very small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
Step 2
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.
Step 3
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.
Step 4
Toss remaining berries, 1/4 cup sugar, and vinegar in bowl; spoon over parfaits.