CHOCOLATE PANNA COTTA
Adapted from a recipe in Bon Appetit

1 cup (240 ml) whole milk
1 tablespoon (15 ml) (7 gm) (1⁄4 oz) unflavored powdered gelatin
2 cups (480 ml) whipping cream (30+% butterfat)
1/2 cup (115 gm) (4 oz) sugar
3/4 cup (145 gm) (5 oz) bittersweet or semisweet chocolate
1/2 teaspoon (2 1⁄2 ml) vanilla extract
RASPBERRY GELEE
Adapted from a recipe from Mallory

2 1/2 cups fresh or frozen raspberries
1 teaspoon fresh lemon juice
1/2 cup sugar
6 tablespoons water
1 tablespoon (15 ml) (7 gm) (1⁄4 oz) unflavored powdered gelatin

FLORENTINES
Adapted from recipe at Food Network

1 3/4 cup sliced, blanched toasted almonds (about 5 oz)
3 tablespoons all-purpose flour
finely grated zest of 1 orange (about 2 tablespoon)
1/4 teaspoon fine salt
3/4 cup white sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
4 ounces semisweet chocolate chips