Chocolate Panna Cotta with Port- and Balsamic-Glaze

Name: Chocolate Panna Cotta with Port- and Balsamic-Glazed Cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Brush six 3/4-cup glass custard cups with canola oil.
2
Pour milk into medium bowl.
3
Sprinkle gelatin over; let stand until gelatin softens, about 5 minutes.
4
Stir cream and sugar in heavy medium saucepan over medium-high heat until sugar dissolves.
5
Bring to boil; remove from heat.
6
Add chocolate; whisk until melted.
7
Whisk warm chocolate mixture into gelatin mixture; stir to dissolve.
8
Stir in vanilla.
9
Working in 2 batches, transfer mixture to blender and use only 3 on/off turns to just fully blend mixture (do not overmix).
10
Divide mixture among custard cups.
11
Cover and chill 24 hours.
12
(Can be made 2 days ahead.
13
Keep chilled.)
14
Stir cherries, Port, sugar, and vinegar in heavy large skillet over high heat until sugar dissolves.
15
Bring to boil; reduce heat to medium and simmer until cherries are soft and wooden spoon leaves path in sauce when drawn across bottom of skillet, about 15 minutes.
16
Remove from heat.
17
Cool to room temperature.
18
(Can be made 2 days ahead.
19
Cover and refrigerate.
20
Bring to room temperature before continuing.)
21
Set custard cups in large baking dish.
22
Pour enough hot water into dish to come halfway up sides of cups.
23
Let stand 11/2 minutes.
24
Take cups out of water; wipe bottoms dry.
25
Invert each onto plate, shaking gently to dislodge panna cotta.
26
Spoon cherries and sauce over panna cottas and serve.

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Canola oil, 1 cup whole milk, 2 1/4 teaspoons unflavored gelatin, 2 cups whipping cream, and more.

Yes, Chocolate Panna Cotta with Port- and Balsamic-Glazed Cherries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Panna Cotta with Port- and Balsamic-Glazed Cherries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions