Bittersweet Chocolate Panna Cotta with Raspberry and Port Sauce

Image of Bittersweet Chocolate Panna Cotta With Raspberry And Port Sauce, Liquor Control Board of Ontario
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Ingredients

Panna Cotta 1 tbsp (5 mL) vegetable oil 2 cups (500 mL) whole milk 2 tbsp (25 mL) unflavored powdered gelatin 2 cups (500 mL) whipping cream cup (125 mL) sugar 8 oz (250 g) bittersweet chocolate, grated 2 tsp (10 mL) pure vanilla extract Raspberry Port Sauce cup (175 mL) ruby port cup (125 mL) granulated sugar 2 tbsp (25 mL) aged balsamic vinegar 2 cups (500 mL) raspberries

Description

The Name Of This Classic Italian Dessert Simply Means 'cooked Cream.' Port Wine And Balsamic Vinegar Add Complexity To The Raspberry Sauce. A Good Quality Imported Bittersweet Chocolate With A Minimum Of 70 Percent Cocoa Is Preferred. Take The Panna Cott

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