Black Currant Panna Cotta

Black Currant Panna Cotta is a sophisticated Italian dessert that balances the richness of creamy custard with the vibrant, tangy notes of black currants. This silky-smooth treat is finished with a glossy berry glaze, making it an impressive centerpiece for any summer gathering or elegant dinner party.

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The beauty of panna cotta lies in its simplicity. By infusing the traditional cream base with a fresh black currant puree, you create a dessert that is both refreshing and indulgent. It is a gluten-free and vegetarian option that doesn't compromise on flavor or texture, making it perfect for guests with diverse dietary needs.

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

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Instructions

Step 1

In a small bowl, sprinkle the gelatin over 2 tablespoons cold water. Let bloom for 5 minutes.

Step 2

In a medium saucepan, combine heavy cream, milk, and sugar. Heat gently over medium heat, stirring until sugar dissolves. Do not boil.

Step 3

Remove from heat. Add bloomed gelatin and vanilla extract. Whisk until gelatin is fully dissolved.

Step 4

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 black currant mixture through a fine sieve, pressing to extract as much juice as possible. Discard solids.

Step 6

Whisk the strained black currant puree into the warm cream mixture until fully incorporated.

Step 7

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

(Optional) For the glaze: 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 achieve the perfect set, allow the gelatin to bloom fully in cold water before whisking it into the warm cream. Ensure the cream mixture is heated gently and never reaches a boil, as excessive heat can prevent the gelatin from setting correctly. Lightly greasing your ramekins with a neutral oil will help if you plan to unmold the custard for a formal presentation.

Varianten und Anpassungen

If black currants are not available, blackberries or blueberries make excellent substitutes. For a more intense color, you can add a drop of natural purple food coloring. You can also adjust the sweetness of the berry layer depending on the ripeness of the fruit used.

Serviervorschläge

Serve each panna cotta with a garnish of fresh black currants or a dollop of whipped cream for extra flair. To complete the experience, pair this dessert with a glass of chilled Moscato d'Asti or a crisp Prosecco to balance the creamy texture.

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With its refined appearance and delightful flavor profile, this Black Currant Panna Cotta is a reliable recipe for any home cook looking to impress. Enjoy this elegant taste of Italy at your next special occasion.

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Questions & Answers

→ What is panna cotta?

Panna cotta is a classic Italian dessert meaning 'cooked cream.' It's a silky custard made with cream, sugar, and gelatin that sets into a smooth, velvety texture. Unlike traditional custards, it contains no eggs, relying on gelatin for its delicate structure.

→ Can I make this dessert ahead of time?

Absolutely. Panna cotta is ideal for advance preparation. You can make it up to 2 days before serving and keep it refrigerated, covered. Add the glaze just before serving to maintain its glossy appearance.

→ What can I substitute for black currants?

If black currants aren't available, blackberries or blueberries work beautifully. They provide similar color and tartness that complements the creamy base. You can also use mixed berries for a varied flavor profile.

→ How do I know when the gelatin is properly bloomed?

Sprinkle the powdered gelatin over cold water and let it sit for 5 minutes. The mixture will absorb the water and become wrinkled and spongy. This ensures even dissolution when added to your warm cream mixture.

→ Why should I not boil the cream mixture?

Boiling can cause the cream to separate or scorch, affecting the final texture. Heating gently until the sugar dissolves and the mixture is warm to the touch is sufficient. This preserves the silky consistency essential to perfect panna cotta.

→ How do I unmold panna cotta successfully?

Dip the ramekin briefly in warm water for 3-5 seconds, then run a thin knife around the edge. Place a serving plate on top and invert quickly. If serving in glasses, simply add the glaze and serve directly—no unmolding required.