Hands down, panna cotta is my favorite dessert. (Just ask any server at Craft what the pastry chef recommends and their response will be panna cotta.) In this recipe, the sweet milk chocolate is nicely paired with the tartness of raspberries and the complexity of saba.
- ¼ cup granulated sugar, divided
- 1 envelope (¼ ounce) powdered gelatin
- 1 ¼ cups milk chocolate, finely chopped, Valrhona brand recommended
- 1 ¾ cups heavy cream
- 1 cup whole milk
- ¼ teaspoon fine sea salt
- ½ pint raspberries
- 3 tablespoons saba
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.