Panna Cotta Parfaits with Raspberry Compote

• 1/4 cup waterwater
• 1 1/4 teaspoons unflavored gelatingelatin
• 2 cups whipping cream, dividedcream
• 3/4 cup sugar, dividedsugar
• 1/4 cup sour creamsour-cream
• 1 teaspoon vanilla extractvanilla-extract
• 2 1/2-pint containers raspberriesraspberry
• 1 1/2 teaspoons balsamic vinegarbalsamic-vinegar

1. 01Place 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.

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