2 Cups Whole Milk
2 Tbsp Powdered Gelatin
2 Cups Whipping Cream
1/2 Cup Sugar
8 oz Dark Chocolate chopped
2 tsp Pure Vanilla Extract
Raspberry Port Sauce
3/4 Cup Tawny Port
1/2 Cup Sugar
2 Tbsp aged Balsamic Vinegar
2 Cups Raspberries
Grease 6 1-cup ramekins
Pour milk into medium bowl. Whisk in gelatin until dissolved, about 1 minute
Whisk cream and sugar in a heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes just to the boil. Remove from heat.
Add chocolate and vanilla, and whisk until smooth. Whisk warm chocolate mixture into gelatin mixture until homogeneous.
Divide mixture into prepared ramekins cover and chill for 2 hours or until set.
For sauce, combine port, sugar and balsamic together in a skillet and bring to a boil. Boil for 8 to 10 minutes or until 1/2 cup remains.
Remove from heat and gently stir in raspberries. Cool to room temperatures.
To de-mould the panna cotta, pour hot water into a larger dish, to come halfway up the sides of the ramekins. Let stand 1 1/2 minutes. Wipe dry and invert on serving plate. Shake gentle to dislodge panna cotta. Spoon Sauce over.
