Panna Cotta with Raspberries and Saba
Although it looks like lots of steps...it's not that difficult :-)
- 1/4 cup granulated sugar (divided)
- 1/4 ounce powdered gelatin
- 1 1/4 cups milk chocolate (finely chopped)
- 1 3/4 cups heavy cream
- 1 cup whole milk
- 1/4 teaspoon fine sea salt
- 1/2 pint raspberries
- 3 tablespoons Saba
Place eight small glasses, ramekins or bowls on a baking sheet. Set aside.
Fill a large bowl with ice water; set aside.
Whisk about half the sugar and powdered gelatin together in a small bowl; set aside.
Place chocolate chips into a medium mixing bowl; set aside.
In a small saucepot, bring cream, milk, salt, and remaining sugar to a simmer. Remove from heat. Slowly sprinkle the sugar and gelatin mix into the saucepot, while whisking constantly. Once the sugar and gelatin are dissolved, pour the liquid through a fine-mesh strainer over the chocolate chips; whisk smooth.
Set bowl of chocolate panna cotta over bowl of ice water and stir until cooled to room temperature. Divide the panna cotta evenly amongst dishes and refrigerate about 6 hours, or until completely set.
To serve, top each panna cotta with raspberries and drizzle with about one teaspoon of saba.