Vanilla Bean-Sour Cream Panna Cotta with Cherries

Vanilla Bean-Sour Cream Panna Cotta with Cherries

1 1/4 cups reduced fat milk, divided use
1 1/4 teaspoons gelatin
1/3 cup granulated sugar
1 cup reduced fat sour cream
1/2 vanilla bean, seeds scraped out

1 1/2 cups frozen sour cherries, pitted
1/4 cup granulated sugar

Place 1/4 cup milk in a medium bowl; sprinkle gelatin into milk and allow to sit for ten minutes.

Meanwhile, in a medium saucepan, over medium heat, bring additional 1 cup milk and 1/3 cup sugar to a boil, whisking frequently. Whisk milk into gelatin mixture, along with the sour cream and vanilla bean seeds, until well combined, about 1 minute. Divide into 4 ramekins. Cover and chill for 4 hours or until set.

To make the cherries, in a small saucepan, bring cherries and 1/4 cup sugar to a boil over medium heat, stirring frequently. Break down the cherries slightly, using some sort of mashing device. Continue to cook for 10 minutes or until thickened and bubbly, stirring frequently. Pour into a dish, lightly cover, and chill until ready to serve.

When ready to serve, run a knife around panna cotta edges, and invert onto plates. Drizzle with cherries and garnish with walnuts.

Makes 4 servings