For the Dark Chocolate Panna Cotta:
Ingredients
* ½ C. whole milk
* 1 ½ C. heavy cream
* 1/3 C. sugar
* 9 ounces dark chocolate, melted
* 1 tsp. vanilla
* 1.5 gelatin sheet, bloomed
Method:
1. Bloom gelatin sheets in ice water.
2. Combine the cream, milk, sugar, melted chocolate, and vanilla in a saucepan and bring to 110 degrees (just over body temperature).
3. Squeeze out excess water out of gelatin sheets and stir into the cream mixture. Strain. Pour into serving containers and refrigerate until set, about 4 hours.
For the Salted Caramel Panna Cotta:
Ingredients
* 1/3 C. whole milk
* 1 ½ C. heavy cream
* ½ C. sugar
* 1 tsp. vanilla
* 3 gelatin sheets, bloomed
Method:
1. Bloom gelatin sheets in ice water.
2. Combine the cream, milk, and vanilla. Microwave for 30 seconds.
3. In a saucepan, combine the sugar with 2 T. water. Melt the sugar until it turns a dark amber color – do not stir!
4. Gently add the cream mixture to the sugar and stir well. Be careful for the steam release when you are adding the cream into the sugar. When the cream mixture is stirred in, squeeze all of the water out of the gelatin sheets and add to the mixture. Stir well.
5. Strain and pour into serving containers. Refrigerate until use. Before serving, top with smoked sea salt.
For the Brandied Cherries:
Ingredients
* ½ C. sugar
* 2 T. water
* 1 C. cherry juice, reserved from jar
* 1 ½ C. brandy
* 1 jar morello cherries, drained
Method
1. Combine the sugar the water in a saucepan and caramelize over medium heat to a dark amber color. Slowly add the cherry juice and stir well. Reduce until the cherry juice is syrupy.
2. Take off the heat, and add the brandy. Place the cherries in a sterilized jar and pour the hot brandy sugar mixture over it. Let macerate for 6 weeks. Will keep refrigerated for 1 year.
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