Written By Gary Hynes Dessert / Recipes Apr 6, 2011 Dark Chocolate Panna Cotta Panna Cotta Non-stick cooking spray 1 cup milk 2 1/4 teaspoons gelatine 2 cups whipping cream 1/2 cup sugar 5 ounces quality semisweet dark chocolate 1/2 teaspoon vanilla Cherries 1 pound fresh cherries or substitute 1 jar preserved sour cherries, drained. 3/4 cup Vancouver Island Starling Lane Blackberry Port…see www.starlinglanewinery.com 1/2 cup sugar 2 tablespoons balsamic vinegar Firm Crème Fraîche 1 cup whipping cream 4 tablespoons buttermilk sugar to taste Almond Tuile ¼ cup whipping cream ½ tsp almond extract 2 tablespoons butter 1/3 cup sugar 1/3 cup fine ground almonds 1 tablespoon all-purpose flour pinch of salt, orange zest to taste ½ cup sliced almonds for garnish For Panna Cotta (Prepare a day ahead) Spray six large ramekins with the non-stick spray. In a small pot- pour in cold milk, sprinkle in gelatine, let soften 5-10 min then lightly warm the mixture, reserve. In another pot- combine cream and sugar. Heat to just below the boiling point. Add chocolate, whisk until melted. Add chocolate mixture to the gelatine mixture. Stir in vanilla. Mix well. (An immersion blender may be used). Stir over an ice bath until syrupy and divide among the ramekins. Refrigerate overnight. For Cherries Combine port, sugar and vinegar. Simmer 5 minutes or until slightly thickened. Add the cherries. Remove from heat. For Crème Fraîche In a sanitized container combine the whipping cream and buttermilk. Cover and let sit in a warm room 24-30 hours. Once thickened, chill overnight. Whip with the sugar until fluffy. For Almond Tuile In a small pot- heat the butter, orange zest and cream until the butter is melted. Add the vanilla. Sift together dry ingredients, combine with the cream mixture to form a smooth paste. Chill until thickened. Portion into 1 tbsp balls, do not flatten, (these are self spreading). Bake at 325ºF until golden brown, aprox. 7 minutes sprinkling with sliced almonds half way through baking. Cool slightly and quickly roll around a wooden dowel. Protect from moisture. Serving: Run a paring knife around the inside of the ramekins. Flip over the ramekins and firmly tap the ramekin to release the panna cotta onto the plates. Garnish with whipped crème fraîche, tuile and cherry sauce. DessertRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More Dessert / Recipes September 19, 2012 Blackberry Skillet Cake “Cake in a pan is irresistible! The berries leak out sweet juices keeping it ultra-moist. This is the kind of cake you need to bake, then eat ... Read More Dessert / Recipes September 12, 2012 Blueberry Grunt Blueberry Grunt is a Nova Scotia traditional recipe. There is likely to be a grunt recipe in every local cookbook. Ingredients Sauce: 4 cups ... Read More Dessert / Recipes August 6, 2012 Individual Summer Berry Pavlova Here’s a single-serving way to make pavlova. This divine dessert features sweet pillows of meringue irresistibly topped with whipped cream and ... Read More Dessert / Recipes December 31, 2011 Chocolate Charlotte: Watch the Video Watch the video Photography by Caroline West Recipes and Food Styling by Denise Marchessault for EAT Magazine Chocolate Charlotte ... Read More Dessert / Recipes November 30, 2011 Blood Orange Chocolate Cake Edible Canada at the Market Chef Jennifer Dodd took advantage of winter’s citrus season and the affinity of rich dark chocolate to marry with sunny ... Read More Comments are closed.