Sour Cream Panna Cotta With Blackberry-Zinfandel Compote

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Ingredients

2 1/2 teaspoons unflavored gelatin

1/4 cup water

1 1/4 cups evaporated fat-free milk

1/2 cup powdered sugar

1 vanilla bean, split lengthwise

2 cups reduced-fat sour cream

1/4 teaspoon ground cardamom

3 cups frozen blackberries, thawed and divided

1/4 cup zinfandel or other fruity dry red wine

3 tablespoons granulated sugar

8 mint sprigs

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