# What You 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:
01 - In a small bowl, sprinkle powdered gelatin over 2 tablespoons 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 constantly until sugar dissolves completely. Do not bring to a boil.
03 - Remove the saucepan from heat. Add bloomed gelatin and vanilla extract. Whisk vigorously until gelatin is completely dissolved and mixture is smooth.
04 - In a separate small saucepan, combine black currants, 3 tablespoons sugar, and 2 tablespoons water. Simmer over medium heat for 5 to 7 minutes until berries burst and the mixture thickens slightly.
05 - Pour the 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 and evenly incorporated with no streaks remaining.
07 - Pour the mixture evenly into 4 lightly greased ramekins or dessert glasses. Cool to room temperature on the countertop, then refrigerate for at least 4 hours until completely set and firm to the touch.
08 - Heat black currant jam with 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.
