Raspberry & Dark Chocolate Panna Cotta
Recipe Provided By: The Five Fishermen Restaurant & Grill
1L Farmers Dairy whipping cream
¾ c sugar
2 ½ c raspberry puree (made with Nova Scotia raspberries)
8 gelatin leaves
1. Begin by combining sugar and whipping cream in a saucepan for raspberry mixture. Combine whipping cream, milk, and sugar in a separate saucepan. Bring both mixtures to a boil, reduce both to a simmer for 5 mins.
2. After both have simmered, remove both from heat. Add the puree to your first mixture, the dark chocolate to your second mixture. Stirring both.
3. Begin to bloom your gelatin, once bloomed add the sheets to both saucepans, mix thoroughly to melt the gelatin. Pass through a fine sieve, keeping both separate in a warm water bath. Ensure they stay moderately warm or your gelatin will begin to set.
4. Place ten ramekins on a sheet pan; begin by pouring a ¼ inch thick layer of the dark chocolate mixture. Place in the freezer for 10-12 minutes, just long enough for the gelatin to partially set. Do not leave to long or ice crystals will begin to form causing problems for the next layer to adhere.
5. When pouring the next several layers, use the back of a tablespoon and gently pour over the first layer, not to pierce that layer. Continue to layer and cool the panna cotta until you have made 2 dark chocolate layers and 2 raspberry layers.
6. On the final layer, there is no need to put in the freezer, set in the fridge for 4 hours or more.
7. When serving, run a pairing knife around the inside of the ramekin. Pop out.
Dark chocolate amaretto sauce
1 c Farmers Dairy whipping cream
½ c sugar
6 oz. dark chocolate chips
2 tbsp. unsalted butter
2 tbsp. Amaretto liqueur
1. Combine whipping cream and sugar in a sauce pan, bring to a boil.
2. Remove from heat; add your dark chocolate. Stir until fully incorporated.
3. Mix in butter and Amaretto. Pass through fine sieve.
4 cups Frozen Nova Scotia Raspberries
¾ cups Sugar
½ cups Terra Beata Cranberry Juice
Bring to a boil
Return to heat and reduce by ½