Panna Cotta Parfaits with Raspberry Compote

Panna Cotta Parfaits with Raspberry Compote - as seen in Bon Appetit, June 2007

Prep: 20 minutes
Total: 3 1/2 hours (including chilling time)

Makes 6

* 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

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.