Fall in love with chocolate panna cotta and raspberries

Chef Ray Garcia of Fig restaurant in Los Angeles is serving up chocolate panna cotta topped with raspberries and chocolate ganache — a decadent dessert to share with a special someone on Valentine's Day.

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  • For panna cotta:

    • 2 cups heavy cream
    • 1 cup milk
    • 1 cup + 1 tbsp. sugar
    • 1 ea. vanilla bean
    • 1 tsp. salt
    • 4 oz. dark chocolate
    • 5 sheets of gelatin (3 tsp powdered)
  • For raspberry salad:

    • 1 pint raspberries
    • 1 cup Champagne
    • 2 tbsp. Grand Marnier
    • 3 to 4 leaves of mint, julienned
  • For raspberry puree:

    • 1 pint fresh raspberries
    • 1 cup sugar
    • 1 lemon, juiced
  • For white chocolate ganache:

    • 2 oz. white chocolate
    • 1 oz of cream
    • 1 tsp. butter
    • 1 tsp. vanilla extract


Baking Directions:

For panna cotta:Place sheets of gelatin in a shallow dish. Cover with cold water to allow the gelatin to bloom. (This should take about 5 minutes.)In a 1 qt. sauce pot heat sugar, salt, cream and scraped vanilla pod, and bring to a boil. Allow it to cool just slightly and pour half of the mixture over the chocolate and stir to melt. Transfer the bloomed gelatin to the bowl then add the other half of the liquid. Stir to combine, and then pour mixture into container of your choice. Chill 2 to 3 hours till set. For raspberry salad:Cut raspberries in half, then mix all other ingredients gently in so as not to bruise the fruit, let stand 20 minutes to allow to absorb the flavor. For raspberry puree:In a blender puree all ingredients until smooth, then strain out seeds. Chill for 30 minutes.For white chocolate ganache:Put all ingredients into a microwave safe bowl, and cook for 25 seconds. Stir and repeat until all is very smooth and shiny. Use squeeze bottles to portion both the raspberry sauce and the white chocolate ganache. Garnish with fresh local raspberries.


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