Recipe information
Total Time
3 1/2 hours
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
Preparation
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.
