Chocolate Panna Cotta with Cherries in a Merlot Balsamic Reduction

Lighter than most desserts, this Chocolate Panna Cotta is so fantastic! Softly set and creamy these Italian puddings are so silky-smooth they slip down beautifully with a nice Merlot.

Ingredients

• Whole Milk  ·  2 cups 
• Unflavored gelatin  ·  2 packages 
• Heavy cream  ·  4 cups 
• Sugar  ·  1 cup 
• 10 oz Semisweet Chocolate  ·  10 ounces 
• Herbie's Vanilla Extract  ·  1 teaspoon 
• Pitted Cherries (frozen)  ·  1 pound 
• Williamson Amour Merlot or Folly Melange  ·  2 cups 
• Sugar  ·  1/2 cup 
• Balsamic Reduction  ·  1/4 cup 
• Herbie's Spice Dust  ·  2 teaspoons 

Instructions

Pour milk into a bowl and sprinkle the gelatin over it to hydrate, about five minutes, don't stir or the gelatin will clump together.

Heat cream in a heavy bottomed pot, over medium heat. Stir in sugar to dissolve. Bring to a simmer, but be careful it doesn't boil over. Remove from heat and whisk in chocolate and Spice Dust.

Whisk the chocolate mixture into the milk and gelatin mixture and add vanilla extract. Whisk thoroughly to combine. Divide the liquid among ramekins or custard cups or even wine glasses.

Cover and chill until set, at least 3 hours.

For the Cherries:

Bring wine to a boil over high heat and reduce by half. Add sugar and stir to dissolve, and lower heat to medium. Add cherries and simmer for 20 minutes until cherries have softened. Turn off heat and stir in balsamic reduction.

Chill and serve over panna cottas