RECIPE IDEAS

Chocolate Panna Cotta:

1. Brush six (6) 3/4-cup glass custard cups with oil.
2. In a medium-size bowl, add milk; sprinkle the gelatin over the milk, and let stand until gelatin is softened, about 5 minutes.
3. In a large saucepan, combine heavy cream and sugar. Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat. Add chocolate and whisk until thoroughly melted. Add the softened gelatin mixture and whisk to completely dissolve the gelatin. Add vanilla extract.
4. Working in two batches, transfer mixture to blender and use only three on/off turns to just fully blend mixture (do not over mix). Divide mixture among custard cups. Cover and chill 24 hours. Can be made two days ahead. Keep chilled.
5. Prepare Port-Balsamic Cherries. Refrigerate until ready to serve.
6. To unmold the chilled Panna Cottas and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly, approximately 1 1/2 minutes. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release).
7. Spoon prepared Port-Balsamic Cherries sauce over each Panna Cotta and serve.\

Port-Balsamic Cherries: