Black Currant Panna Cotta (Print Version)

Silky Italian custard infused with tangy black currant puree, finished with glossy berry glaze for an elegant dessert.

# What You'll Need:

→ 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

# How to Make It:

01 - In a small bowl, sprinkle powdered gelatin over cold water. Let stand for 5 minutes until fully hydrated.
02 - In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat gently over medium heat, stirring continuously until sugar dissolves completely. Do not allow mixture to boil.
03 - Remove saucepan from heat. Add bloomed gelatin and vanilla extract. Whisk vigorously until gelatin is completely dissolved and no lumps remain.
04 - In a separate small saucepan, combine black currants, sugar, and water. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until berries burst and liquid thickens slightly.
05 - Pour black currant mixture through a fine-mesh sieve into a bowl, pressing solids firmly with the back of a spoon to extract maximum liquid. Discard remaining pulp and seeds.
06 - Whisk strained black currant puree into the warm cream mixture until thoroughly incorporated and evenly colored.
07 - Distribute mixture evenly among 4 lightly greased ramekins or dessert glasses. Allow to cool to room temperature, approximately 20 minutes, then transfer to refrigerator. Chill for minimum 4 hours until fully set and firm to touch.
08 - Optional step: Heat black currant jam with water in a small saucepan over low heat until melted and smooth, approximately 2 minutes. Allow to cool slightly, then carefully spoon thin layer over each chilled panna cotta immediately before service.

# Additional Tips::

01 -
  • It looks like you spent hours in the kitchen when really you're just melting cream and waiting for the fridge to do the work.
  • That bright, sophisticated tang from black currants makes people lean in for another spoonful, every single time.
  • You can make it completely ahead, which means zero stress when guests arrive.
02 -
  • Don't skip the gelatin blooming step—dry gelatin sprinkled directly into warm liquid will clump up and ruin the silky texture you're after.
  • The cream must cool completely before refrigerating or you risk uneven setting and a grainy texture instead of that cloud-like wobble.
03 -
  • Room-temperature cream that hasn't been heated yet can sometimes split when hot cream is whisked into it—always let both components reach the same temperature before combining.
  • Black currant jam varies wildly in sugar content by brand, so taste yours before adding extra sugar to the glaze, and thin it with water only if it's too thick to pour.
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