Name: Chocolate Panna Cotta with Port- and Balsamic-Glazed Cherries
Yield: Makes 6
Ingredients: Canola oil; 1 cup whole milk; 2 1/4 teaspoons unflavored gelatin; 2 cups whipping cream; 1/2 cup sugar; 5 ounces bittersweet or semisweet chocolate, chopped; 1/2 teaspoon vanilla extract; 1 pound cherries, stemmed, pitted; 3/4 cup ruby Port; 1/2 cup sugar; 2 tablespoons balsamic vinegar

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Chocolate Panna Cotta with Port- and Balsamic-Glazed CherriesPornchai Mittongtare

Port wine and balsamic vinegar deepen the fresh fruit flavors in the cherry sauce. Be sure to get started at least one day ahead; the panna cotta custards must chill for 24 hours before serving.

Recipe notes

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