Hazelnut Panna Cotta with Berry Compote
Ingredients
- 2 cups whipping cream, divided
- 1 teaspoon unflavored gelatin
- 1 1/3 cups crème fraîche or sour cream (about 11 ounces)
- 2/3 cup hazelnuts, toasted, husked, coarsely chopped
- 1/2 cup plus 2 tablespoons sugar
- 4 tablespoons Frangelico (hazelnut liqueur)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh blackberries or frozen, thawed (about 6 ounces)
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