Milk Chocolate Panna Cotta with Port Cherry Sauce

Posted on Friday, 27th May 2011 by Grace

With my niece’s (Natalie) bridal shower fast approaching my sisters and I have been busy in and out of the kitchen preparing for the special day. We want our dessert table to be filled not only with traditional Italian Cookies but also mini Italian Desserts, Italian Pastries and mini Italian Cakes. The sweets need to be made ahead and this Milk Chocolate Panna Cotta is perfect. I knew they would be extra special topped with this scrumptious Port Cherry Sauce.

I plan on serving the Panna Cotta in shot glasses. The Port Cherry Sauce will add another flavour dimension but it will also add a striking pop of colour.

I made them just before heading off to Atlanta for a Food Blogging Conference. I don’t know about you but I’m always run off my feet before heading out of town. I wanted to make something special for the kids and my Mom to enjoy for dessert while I was away. Panna Cotta is so simple to make and it takes so little time, the perfect dessert when time is precious.

Natalie popped in for a visit while I was away and again last night. She mentioned she enjoyed the panna cotta, especially the Port Cherry Sauce. I think she will be pleasantly surprised when she sees the panna cotta on the dessert table. That is, if she doesn’t see this post ahead of time. I’m counting on her being very busy with wedding plans leaving little time for reading.

The week leading up to the shower will be hectic. I plan on making Cannoli Siciliani, Cannoncini alla Crema Pasticcera, mini Torta Caprese, mini Hazelnut, Raspberry Jam and White Chocolate Tarts, mini Triple Chocolate Mousse Cakes and homemade Baci Chocolates. We’ve had the most terrible time planning the shower, if something could go wrong it has. Fingers crossed, I am hoping our luck will change and that in the end all will go well.

If you’ve never tried Panna Cotta I urge you to give it a try. Panna Cotta has a smooth, creamy consistency and it’s a versatile dessert. Add whatever flavourings you fancy, the possibilities are endless. And the dessert can be topped simply with a dollop of sweetened whipped cream, fresh berries, or with berry compote, caramel, chocolate or berry sauce.

I want to take a moment and thank you all for the well wishes on my upcoming cookbook release. This is a very exciting time in “My Sweet Journey” and I am enjoying every minute developing and testing recipes and of course tasting. It’s been especially wonderful revisiting family recipes and taking a walk down memory lane.

Milk Chocolate Panna Cotta with Port Cherry Sauce

(Recipe adapted from )

Milk Chocolate Panna Cotta
Port Cherry Sauce
Sweetened Whipped Cream, optional

Milk Chocolate Panna Cotta

Makes 8 6-ounce servings

237 ml (1 cup) whole milk, cold
7 grams (about 2½ teaspoons or 1 package) unflavoured gelatine
473 ml (2 cups) heavy cream, 35%
56 g (¼ cup) caster (superfine granules) sugar
454 g (16 ounces) good quality milk chocolate
2 teaspoons pure vanilla extract

Place custard cups or ramekins on a baking sheet, set-aside.
Place the milk in a small bowl; sprinkle gelatine over the milk in an even layer. Let stand for about 5 minutes to soften gelatine.
In a small-sized saucepan, bring cream and sugar to a boil over medium-high heat, stirring to dissolve the sugar.
Add the gelatine-milk mixture; whisking to combine.
Remove from heat; add the chocolate and vanilla. Whisk until well combined and chocolate has melted.
Pour cream mixture through a fine sieve into a pourable vessel.
Divide mixture evenly between custard cups or ramekins.
Cover and chill until set, at least 6 hours, preferably overnight and up to 2 days before serving.

Port Cherry Sauce

**Please Note - Sauce can be prepared up to 2 days in advance. Place in an airtight container and refrigerate. Bring to room temperature before serving.

**If using fresh cherries, place all cherries in at once and continue on with recipe.

680 g (1½ pounds or 24 ounces) fresh or frozen cherries, stemmed and pitted, divided (if using frozen cherries)
113 g (½ cup) caster (superfine granules) sugar
177 ml (¾ cup) Port Wine
59 ml (¼ cup) orange juice, freshly squeezed

Place 454 g (1 pound or 16 ounces) frozen cherries or 680 g (1½ pounds or 24 ounces) fresh cherries, sugar, Port, and juice in a heavy-bottomed, large skillet; stir to combine. Cook over high heat until sugar dissolves. Bring to a boil; reduce heat to medium and simmer until cherries soften and wooden spoon leaves path in sauce when drawn across bottom of skillet, 10 to 12 minutes.
Remove from heat. If using frozen cherries, add remaining 226 g (8 ounces) cherries and stir to combine. Let cool until sauce comes to room temperature.

Assembling Milk Chocolate Panna Cotta with Port Cherry Sauce

Place custard cups or ramekins in a large baking dish. Pour hot water into baking dish until it comes halfway up the sides of the cups or ramekins. Let stand for a minute or two.
Take the cups or ramekins out of the water; wipe the bottoms dry.
Working with one cup or ramekin at-a-time, invert onto dessert plate; to dislodge Panna Cotta, gently jiggle cup or ramekin.
To serve, top with a quenelle of Sweetened Whipped Cream and spoon Port Cherry Sauce over Panna Cotta.
Enjoy!

Tags: after school treat, afternoon tea, cherries, chocolate, chocolate dessert, compote, coulis, dessert, desserts, food, food photography, food photos, fruit, fruit desserts, individual dessert, individual desserts, Italian dessert, Italian desserts, milk chocolate, mini desserts, panna cotta, pudding, quick desserts, sauces
Posted in Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Recipes

Comments (4)

4 Responses to “Milk Chocolate Panna Cotta with Port Cherry Sauce”

Kathryn Says:
May 27th, 2011 at 11:25 am
I love panna cotta but I usually make fruit versions – I can imagine a chocolate panna cotta is lovely and the source sounds divine. Good luck with the rest of the preparations, sounds like you have a huge amount to get through!
Says:
May 27th, 2011 at 12:16 pm
That might be the best looking panna cotta I’ve ever seen!
Says:
May 28th, 2011 at 9:49 am
How lucky your niece is to have you working behind the scenes. The port-cherry sauce sounds good enough to eat by itself.
Grace Says:
May 28th, 2011 at 12:23 pm
Dara there’a a whole group of us Aunts and my Mom preparing for Natalie’s big day. It’s a family tradition.