• 1 oz. melted chocolate
  • 1 oz. cocoa powder
  • 3 cups heavy cream
  • 4.25 oz. sugar
  • 3.5 sheets gelatin
  • 18 whole cherries with pits and stem removed
  • 1 cup of Syrah
  • ¼ cup sugar
  • 3 star anise
  • 1 T. good balsamic vinegar (Villa Mandori is one I like.)
  • 1 T. Cocoa Nibs
  • Fleur De Sel

Bring Syrah, sugar and star anise to simmer, reduce by ¾. Add balsamic. Strain wine reduction over cherries while still warm, let sit over-night.

Soak gelatin in cold water until softened. Melt chocolate over double boiler; set aside. Bring heavy cream, sugar and cocoa powder to a simmer. Whisk to make sure cocoa is fully incorporated. Add gelatin and melted chocolate.

Pour into desired dishes refrigerate for at least 8 hour or overnight.

Serve panna cotta topped with macerated cherries and a little fleur de sel.

Serve with Novelty Hill Stillwater Creek Vineyard Syrah

Recipe compliments of Chef Seth Fernald

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