Chocolate panna cotta with cherry sauce

The combination of cherries and chocolate is probably one of the most widespread: this is "Black Forest&quot cake, and a lot of other, no less tasty cakes and pastries. In this seemingly simple dessert, cherries get along well with chocolate, their sourness creating a balance of flavor and turning an ordinary panna cotta into a very tasty treat.

chocolate panna cotta with cherries

Composition:

chocolate panna cotta:

• whole milk - 250 ml
• gelatin - 3-4 g.  
• cream - 500 ml
• sugar - 120 ml
• chocolate (70%) - 150 gr
.
• natural vanilla essence - 0,5 tsp.
.

Cherry sauce:

• frozen pitted cherries - 500 gr.
• sugar - 130 gr.
• matured balsamic vinegar - 2 tbsp (optional)
.

Cooking chocolate panna cotta with cherry sauce:

The amount of gelatin depends on preferences - if the dessert is planned to serve in a plate, you can use about 5 g of gelatin, if in serving cups - you can limit yourself to 3 g. Gelatin can be used sheet gelatin, then it should be soaked in cold water until swelling, and then squeezed from excess moisture and enter the warm mass. If you use powdered gelatine, add it to the milk in a bowl, stir and let it swell for 5 minutes and then use it with the milk.

Mix the cream and sugar in a saucepan, place on the stove and, stirring constantly, heat until the sugar dissolves. Remove from heat. At this point, squeeze the leaf gelatine from the excess moisture and dissolve it in the hot (not boiling) cream.

Dissolve it in the hot (not boiling) cream.

Add the finely chopped chocolate, stir thoroughly until the chocolate is dissolved and pour in the milk and vanilla extract. Beat the chocolate mixture with a mixer until smooth.

Add the finely chopped chocolate and stir thoroughly until the chocolate has dissolved, then pour in the milk and vanilla extract.

Pour the chocolate mixture into molds and place in the refrigerator for 3-12 hours.

For the sauce, defrost the cherries, place in a small saucepan, add the sugar and balsamic vinegar, and place on the heat. Stirring periodically, hold over the heat until the sugar dissolves. Reduce the heat to low and simmer the cherries for another 15 to 20 minutes.

Remove the cherries from the heat, cool, and place in the refrigerator for 3 hours.

Then pour the sauce over the dessert directly in the cups or remove the panna cotta from the molds, place on a plate and drizzle with the cherry sauce.

Pour the sauce over the dessert directly into the cups or remove the panna cotta from the molds, place on a plate and drizzle with the cherry sauce.

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