Written By Gary Hynes Dessert / Recipes Apr 6, 2011 Dark Chocolate Panna Cotta SHARE VIA: Facebook Twitter PinterestPanna CottaNon-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 Cherries1 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 Fraîche1 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 Dessert / Recipes February 28, 2016 Sunday Baking Project Recipe selection for you Sunday baking project: Broma Bakery’s White Chocolate Chip Oatmeal Cookies with Fresh Blueberries. These cookies are ... Read More Beverage / Dessert / Main course / Recipes December 4, 2015 A main course, dessert and a cider float using local apples Autumn has officially arrived and so has apple season! One of the most cultivated fruits; the apples bears a bountiful harvest. A diverse fruit in ... Read More Dessert / Main course / Recipes September 23, 2015 Sweet and Savoury Galettes: Free-Form Rustic Tarts If there’s one thing I love about the end of summer, it’s harvest-time. The trees are ripe with fruit and the gardens are bursting from ... Read More Dessert / Kitchen Tools July 31, 2015 Must-Have: Cherry Clafoutis (French Custard Cake) Every summer during my early 20’s, I’d head to the Okanagan’s Similkameen Valley to pick cherries. The valley is classified as semi-desert land ... Read More Dessert / Recipes July 4, 2015 No Fail Pastry + How to Build a Fruit Pie This recipe is from “Keep Your Fork—There’s Pie” written by Cinda Chavich for the July/Aug issue of EAT. No Fail Pastry (with Lard) 6 ... Read More Dessert / Recipes October 16, 2014 Apple Tart Tatin with Chantilly Cream This delicious fall dessert comes from the EAT article “Dinner on the Farm” which appeared in the September/October 2014 issue. The ... Read More Comments are closed.