Save A silky-smooth, creamy Italian custard delicately infused with tangy black currant puree, finished with a glossy berry glaze. This sophisticated dessert is perfect for summer evenings or elegant gatherings, offering a refined balance of rich cream and tart berry notes.
Save This recipe transforms simple ingredients like heavy cream and sugar into a stunning visual centerpiece. The addition of a glossy berry glaze adds that final touch of elegance, making it look like it came straight from a gourmet kitchen.
Ingredients
- Panna Cotta Base: 2 cups (480 ml) heavy cream, 1/2 cup (120 ml) whole milk, 1/2 cup (100 g) granulated sugar, 1 1/2 teaspoons powdered gelatin (about 5 g), 2 tablespoons cold water, 1 teaspoon pure vanilla extract.
- Black Currant Layer: 1 cup (150 g) fresh or frozen black currants, 3 tablespoons granulated sugar, 2 tablespoons water.
- Black Currant Glaze (optional): 1/3 cup (50 g) black currant jam or preserves, 1 tablespoon water.
Instructions
- Step 1: Bloom the gelatin
- In a small bowl, sprinkle the gelatin over 2 tablespoons cold water. Let bloom for 5 minutes.
- Step 2: Heat the cream base
- In a medium saucepan, combine heavy cream, milk, and sugar. Heat gently over medium heat, stirring until sugar dissolves. Do not boil.
- Step 3: Dissolve gelatin
- Remove from heat. Add bloomed gelatin and vanilla extract. Whisk until gelatin is fully dissolved.
- Step 4: Prepare currant puree
- In a separate small saucepan, combine black currants, 3 tablespoons sugar, and 2 tablespoons water. Simmer over medium heat for 5–7 minutes until berries burst and mixture thickens slightly.
- Step 5: Strain the fruit
- Strain the black currant mixture through a fine sieve, pressing to extract as much juice as possible. Discard solids.
- Step 6: Combine
- Whisk the strained black currant puree into the warm cream mixture until fully incorporated.
- Step 7: Refrigerate
- Pour the mixture evenly into 4 lightly greased ramekins or dessert glasses. Let cool to room temperature, then refrigerate for at least 4 hours, or until set.
- Step 8: Apply glaze (Optional)
- Heat black currant jam and 1 tablespoon water in a small saucepan until melted and smooth. Let cool slightly, then spoon a thin layer over each panna cotta before serving.
Zusatztipps für die Zubereitung
To ensure a perfectly smooth custard, always whisk the gelatin thoroughly after adding it to the warm cream. Straining the black currant mixture is a crucial step to remove seeds and skins for a velvet-like consistency.
Varianten und Anpassungen
If black currants are unavailable, blackberries or blueberries make excellent substitutes. For those seeking a deeper visual impact, a drop of natural purple food coloring can intensify the dessert's color.
Serviervorschläge
Enhance the presentation by serving with fresh black currants or a light dollop of whipped cream. For the perfect drink pairing, enjoy this dessert with a glass of chilled Moscato d'Asti or Prosecco.
Save This Black Currant Panna Cotta is an effortless yet impressive way to end a meal, combining Italian tradition with the bright, bold flavors of summer berries.
Recipe Guide
- → How long does panna cotta need to set?
Refrigerate for at least 4 hours until fully set. For best results, let chill overnight to achieve the perfect silky texture.
- → Can I use frozen black currants?
Yes, frozen black currants work beautifully. Thaw them before cooking and proceed with the same instructions for the puree layer.
- → What can I substitute for gelatin?
Agar agar is the best vegetarian alternative. Use about 1 tablespoon powdered agar agar instead of gelatin, following package instructions for proper activation.
- → How do I know when the cream mixture is ready?
Heat until sugar dissolves completely and small bubbles form around the edges. Do not let it boil, as this can affect the gelatin's setting ability.
- → Can I make this in advance?
Absolutely. Prepare up to 2 days ahead and keep refrigerated. Add the optional glaze shortly before serving for the freshest appearance.