I have repeatedly confessed my love for this Italian dessert and shared various options here, but this, my friends, is a bomb! Dessert of the restaurant level, I'm not afraid of this word. The combination is excellent! Chocolate and cherries are classics, Yes, but it's not all that simple...
Measure 150 g of chocolate and 100 g of sugar.
If you do not use chocolate in callets, then finely chop it.
Pour the cream and milk into a saucepan, add sugar and chocolate.
Stirring, bring the mass almost to a boil (the sugar and chocolate should completely dissolve) and remove from the heat.
Squeeze out the gelatin, add it to the creamy chocolate mixture and stir thoroughly until it is completely dissolved. The amount of gelatin can be changed in one direction or another, depending on the consistency of the dessert you prefer (we like it strong enough). And, of course, do not forget to take into account the manufacturer's recommendations.Pour the mixture into the cremans or molds and put it in the refrigerator for at least 4 hours.
Prepare the sauce.
Defrost the cherries, put them in a small saucepan, add sugar (to taste), port wine and aged balsamic vinegar. I recommend taking red port.Put on the fire and, stirring occasionally, warm up until the sugar dissolves. Then reduce the heat to low and cook for 15-20 minutes.
Remove the sauce from the heat, cool and put in the refrigerator for 3 hours.Half an hour before serving, remove the sauce from the refrigerator.
Put the Panna cotta on a plate and pour the cherry sauce over it.A delicate dessert with a rich chocolate flavor and a piquant bright sauce – this is great, my friends!