Although it looks like lots of steps...it's not that difficult :-)
1 1/4cupsmilk chocolate(finely chopped)
1 3/4cupsheavy cream
1/4teaspoonfine sea salt
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.
All Oils and Balsamic vinegars supplied by Veronica Foods Company are GLUTEN FREE products and are produced and packaged in gluten free facilities (i.e., no products are produced or packaged in our facility which could cause gluten contamination).
Nutritional Facts and Gluten Free Statement provided by Veronica Foods Company, Oakland, CA (510)-535-6833