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.

Chocolate panna cotta with raspberries

Ingredients

  • 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

Preparation

Baking Directions:

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