Ingredients
1 envelope unflavored gelatin3 cups whole milk1/3 cup sugar1/2 teaspoon almond extract1 cup waterSugar substitute equivalent to 1/2 cup sugar2 cups frozen unsweetened mixed berries1/2 cup port wine or grape juice1/2 cup fresh raspberries1/2 cup fresh blueberries
Preparation
In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in sugar until dissolved. Stir in extract.
Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate until set.
Meanwhile, in a small saucepan, bring water and sugar substitute to a boil. Add the frozen berries and wine or juice; return to a boil. Reduce heat; simmer, uncovered for 5 minutes. Mash and strain berries, reserving juice. Discard seeds.
Return juice to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce is reduced to 3/4 cup. Transfer to a bowl; cover and refrigerate until chilled.
Unmold panna cotta onto dessert plates. Serve with sauce and fresh berries.
