Black Currant Panna Cotta (Printable Version)

Silky Italian custard with tangy black currant puree and glossy berry glaze, ideal for elegant summer evenings.

# Ingredient List:

→ Panna Cotta Base

01 - 2 cups heavy cream
02 - 1/2 cup whole milk
03 - 1/2 cup granulated sugar
04 - 1 1/2 teaspoons powdered gelatin
05 - 2 tablespoons cold water
06 - 1 teaspoon pure vanilla extract

→ Black Currant Layer

07 - 1 cup fresh or frozen black currants
08 - 3 tablespoons granulated sugar
09 - 2 tablespoons water

→ Black Currant Glaze

10 - 1/3 cup black currant jam or preserves
11 - 1 tablespoon water

# Directions:

01 - Sprinkle powdered gelatin over 2 tablespoons cold water in a small bowl. Allow to bloom for 5 minutes until fully hydrated.
02 - In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat gently over medium heat, stirring constantly until sugar dissolves completely. Do not allow mixture to boil.
03 - Remove from heat and add bloomed gelatin and vanilla extract. Whisk vigorously until gelatin is fully dissolved and mixture is smooth.
04 - In a separate small saucepan, combine fresh or frozen black currants, 3 tablespoons granulated sugar, and 2 tablespoons water. Simmer over medium heat for 5 to 7 minutes until berries burst and mixture thickens slightly.
05 - Pour the cooked black currant mixture through a fine-mesh sieve, pressing firmly with the back of a spoon to extract maximum juice. Discard solids.
06 - Whisk the strained black currant puree into the warm cream mixture until fully incorporated and color is uniform.
07 - Pour the mixture evenly into 4 lightly greased ramekins or dessert glasses. Cool to room temperature, then refrigerate for at least 4 hours until fully set and firm to the touch.
08 - Heat black currant jam and 1 tablespoon water in a small saucepan over low heat until melted and smooth. Cool slightly, then spoon a thin layer over each panna cotta just before serving.

# Expert Advice:

01 -
  • It tastes fancy enough for dinner guests but requires barely any actual cooking skill, just patience and a refrigerator.
  • The black currant flavor is genuinely sophisticated and tangy, not cloying like some desserts, which means you can actually enjoy it without feeling overly full.
02 -
  • Don't skip the blooming step with gelatin or you'll end up with grainy texture that no amount of whisking can fix, trust me on this one.
  • The panna cotta needs to cool to room temperature before chilling or you risk it setting unevenly and developing an odd texture where the gelatin separates from the cream.
03 -
  • If you can't find black currants anywhere, frozen ones work identically and cost less than fresh, and blackberries or blueberries make a genuinely delicious substitute with slightly different flavor notes.
  • Adding a single drop of natural purple food coloring deepens the hue if you want it to look more dramatic, though it's totally unnecessary since the currants provide lovely color on their own.
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