2 delicious Italian desserts

Italians are known for a lot of things, wine, pasta, a passion for life, and that includes a delicious dessert.

Chef Laura Slama of Celebrated Cuisine shares two delicious Italian dessert recipes. She puts a chocolate twist on a traditional panna cotta dish, and shares a zabaglione recipe.

White Chocolate Zabaglione
Serves 6

Ingredient

2 large Egg yolks
3 Tbsp Sugar
1 oz Marsala, sweet
2 oz White chocolate, in small pieces
2 oz Heavy cream

Preparation
1. In a bowl fitted over simmering water, beat yolks, sugar and Marsala until thickened, about 8-12 minutes. Stir in white chocolate/cream mixture until smooth. Chill in an ice bath, then refrigerate until ready to serve.

Chocolate Panna Cotta With Cherry - Port Wine Glaze
Serves 6 (6 oz) or 12 (3 oz)

Ingredient
8 oz Whole milk
2 ¼ tsp Gelatin, unflavored
1 pint Whipping cream
½ cup Sugar
5 oz Bittersweet chocolate, high quality, chopped
½ tsp Vanilla extract
6 oz fresh cherries, pitted
6 oz Ruby port
½ cup Sugar
2 Tbsp. Balsamic Vinegar

Preparation
1. Spray six disposable 5 oz portion cups with cooking spray.
2. Stir cream and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Bring to boil; remove from heat. Add chocolate; whisk until melted.
3. Pour milk into medium bowl. Sprinkle gelatin over; let stand until gelatin softens, about 5 minutes.
4. Whisk warm chocolate mixture into gelatin mixture; stir to dissolve. Stir in vanilla. With immersion blender, pulse until blended, about 10 seconds, or whisk vigorously for 1 minute. Do not over blend.
5. Divide mixture among portion cups. Cover and chill 24 hours. Can be prepared 2 days ahead and kept refrigerated, or freeze for up to two months.
6. Stir cherries, Port, sugar, and vinegar in heavy large saucepan over high heat until sugar dissolves. Bring to boil; reduce heat to medium and simmer until fruit is soft and sauce is syrupy, about 10 minutes. Remove from heat. Cool to room temperature.
7. Using a paring knife or small flat icing spatula, slide knife around panna cotta to loosen it from cup. Sauce plate with white chocolate zabaglione (recipe follows). Invert cup over plate to slide panna cotta out. Spoon cherries over panna cotta and drizzle glaze over plate.