1 1/2 c. heavy cream
1 1/4 tsp. plain gelatin
1/4 c. Mascarpone cheese
3 Tbsp. Strawberry Balsamic
2 Tbsp. sugar
pinch of salt
2 oz. bittersweet or semisweet chocolate, finely chopped
Coat four 5 oz. ramekins or 6 oz. custard cups lightly with scant amount of Mild Extra Virgin Olive Oil.
Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth. Add the gelatin mixture to the chocolate mixture and stir until well blended.
Pour through a fine strainer into a 4 cup glass measuring cup or a bowl with a pour spout. Let cool to room temperature.
Then whisk in Strawberry Balsamic, and divide the mixture evenly among the ramekins.
Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.
To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.
