Panna Cotta With Fresh Berries And Chocolate Sauce - cooking recipe

Ingredients

1 cup whole milk
1 tablespoon unflavored gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
1 pinch salt
2 cups assorted fresh berries (I usually use blueberries, raspberries, and chopped strawberries)
Sauce
3/4 cup heavy cream
1 tablespoon butter
1/2 lb semisweet chocolate, cut in chunks
1/4 teaspoon pure vanilla extract

Preparation

Place the milk in a small bowl.
Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
Add the cream, honey, sugar, and salt.
Stir until the sugar dissolves, 5 to 7 minutes.
Remove from the heat.
Pour into 6 wine glasses so that they are 1/2 full.
Cool slightly.
Refrigerate until set, at least 6 hours.
For the sauce:
Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.
Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth.
May be made ahead of time and rewarmed over low heat on the stovetop, or in the microwave on medium power.
Spoon berries atop the panna cotta, drizzle generously with chocolate sauce.
Top with more berries and a decorative drizzling of sauce, and serve.