Chef Charlie Harrison of Cafe Vinoteca shows Paul Robins how to whip up chocolate panna cotta with port and blackberry gastrique, cashew meringue and vanilla powder.
The dish is one of the chocolate temptations being served at Sutter’s Fort’s “Feast at the Fort.”
Read more: https://fox40.com/2013/09/18/chocolate-panna-cotta/#ixzz2gX6Z3Kqq