Chocolate Panna Cotta with Port- and Balsamic-Glazed Cherries

Name: Chocolate Panna Cotta with Port- and Balsamic-Glazed Cherries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps balsamic vinegar; 6 servings Canola oil; 454 grams cherries, stemmed, pitted; 2 teaspoons unflavored gelatin; 177 milliliters ruby Port; 142 grams bittersweet or semisweet chocolate, chopped; 118 milliliters sugar; 1 teaspoons vanilla extract; 473 milliliters whipping cream; 237 milliliters whole milk

The recipe Chocolate Panna Cotta with Port- and Balsamic-Glazed Cherries is ready in around 45 minutes and is definitely a spectacular gluten free option for lovers of Mediterranean food. One portion of this dish contains roughly 7g of protein, 54g of fat, and a total of 730 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a rather cheap dessert. A mixture of whipping cream, canolan oil, ruby port, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Brush six 3/4-cup glass custard cups with canola oil.

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Canola Oil

Custard

Pour milk into medium bowl.

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Milk

Equipment you will use

Bowl

Sprinkle gelatin over; let stand until gelatin softens, about 5 minutes.

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Gelatin

Stir cream and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Bring to boil; remove from heat.

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Cream

Sugar

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Sauce Pan

Add chocolate; whisk until melted.

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Chocolate

Equipment you will use

Whisk

Whisk warm chocolate mixture into gelatin mixture; stir to dissolve. Stir in vanilla. Working in 2 batches, transfer mixture to blender and use only 3 on/off turns to just fully blend mixture (do not overmix). Divide mixture among custard cups. Cover and chill 24 hours. (Can be made 2 days ahead. Keep chilled.)

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Chocolate

Custard

Gelatin

Vanilla

Equipment you will use

Blender

Whisk

Stir cherries, Port, sugar, and vinegar in heavy large skillet over high heat until sugar dissolves. Bring to boil; reduce heat to medium and simmer until cherries are soft and wooden spoon leaves path in sauce when drawn across bottom of skillet, about 15 minutes.

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Cherries

Vinegar

Sauce

Sugar

Port

Equipment you will use

Wooden Spoon

Frying Pan

Remove from heat. Cool to room temperature. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Set custard cups in large baking dish.

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Custard

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Baking Pan

Pour enough hot water into dish to come halfway up sides of cups.

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Water

Let stand 11/2 minutes. Take cups out of water; wipe bottoms dry. Invert each onto plate, shaking gently to dislodge panna cotta. Spoon cherries and sauce over panna cottas and serve.

Ingredients you will need

Cherries

Sauce

Water