INGREDIENTS
(4 servings)
for the panna cotta
½ Tablespoon powdered gelatin
1 Tablespoon water
2 cups heavy cream
3 Tablespoons granulated sugar
2 Tablespoons Chambord raspberry liqueur
½ teaspoon vanilla
2 ½ ounces dark chocolate, melted (plus more roughly chopped for garnish)
for the raspberry topping
1 ½ cups fresh raspberries, chopped (plus more whole for garnish)
3 Tablespoons sugar
1 Tablespoon water
METHOD
for the panna cotta
In a small saucepan add cold water and gelatin. Allow to stand for 1 minute, then heat on low for 1-2 minutes until gelatin dissolves. Remove from heat. Stir in Chambord until combined.
Roughly chop chocolate, melt in microwave, heating in short increments until smooth.
In a separate saucepan, combine cream and sugar. Using low to medium temperature, heat until cream just begins to boil and remove from heat immediately. Add the gelatin mixture and vanilla, stir to combine, then add in melted chocolate. Stir until well combined.
Transfer panna cotta into dishes, cover and refrigerate overnight, or at least 8 hours. Raspberry topping should be made and added shortly before serving, recipe follows.
for the raspberry topping
In a small saucepan, combine chopped raspberries, sugar, and water. Cook over medium heat. Stir occasionally, allowing to boil until thickened. Cool before adding to the panna cotta. Spoon raspberry sauce over panna cotta in an even layer. Refrigerate until ready to serve or garnish and serve immediately.
