Save This Black Currant Panna Cotta is a silky-smooth, creamy Italian custard delicately infused with tangy black currant puree and finished with a glossy berry glaze. A sophisticated dessert perfect for summer evenings or elegant gatherings, it offers a beautiful balance of rich dairy and tart fruit.
Save Italian for "cooked cream," panna cotta is a classic custard that serves as the perfect canvas for seasonal fruits. By simmering fresh or frozen black currants into a concentrated puree, we transform the traditional vanilla base into something truly extraordinary and visually striking.
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 Mixture
- 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 the 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
- Strain the black currant mixture through a fine sieve, pressing to extract as much juice as possible. Discard solids.
- Step 6: Incorporate Flavor
- Whisk the strained black currant puree into the warm cream mixture until fully incorporated.
- Step 7: Set
- 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: 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
For this recipe, you will need a medium saucepan, a small saucepan, and a fine-mesh sieve. It is crucial to bloom the gelatin in cold water first and ensure the cream mixture does not boil, as excessive heat can weaken the gelatin's setting power. Using a whisk ensures the puree and cream are perfectly blended for a uniform color.
Varianten und Anpassungen
If black currants are not available, you can easily substitute them with blackberries or blueberries. For a deeper, more dramatic color, a drop of natural purple food coloring can be whisked into the mixture. If using store-bought jam for the glaze, check the label to ensure it meets your gluten-free requirements.
Serviervorschläge
Serve the panna cotta chilled, garnished with fresh black currants or a dollop of whipped cream for extra flair. This dessert pairs beautifully with a sweet Moscato d'Asti or a light, bubbly Prosecco.
Save Each serving of this Black Currant Panna Cotta contains approximately 315 calories, 21g of total fat, 32g of carbohydrates, and 4g of protein. Enjoy this gluten-free Italian classic as the perfect ending to any meal.
Recipe FAQ
- → Can I make this ahead of time?
Yes, this dessert is perfect for making ahead. Prepare it up to 2 days in advance and keep refrigerated until serving. Add the glaze just before serving for the best presentation.
- → What can I substitute for black currants?
Blackberries or blueberries work well as alternatives. They provide similar tartness and color, though the flavor profile will be slightly different from traditional black currants.
- → How do I know when the gelatin is bloomed?
The gelatin is properly bloomed when it has absorbed all the water and formed a soft, wrinkle-free mass. This usually takes about 5 minutes in cold water.
- → Can I use agar agar instead of gelatin?
Yes, substitute with 2 teaspoons of agar agar powder. Note that agar sets more firmly than gelatin and may require different preparation, so follow package instructions carefully.
- → Why did my panna cotta not set properly?
This usually happens if the mixture wasn't chilled long enough or if the gelatin wasn't fully dissolved. Ensure the gelatin is completely incorporated and refrigerate for at least 4 hours, preferably overnight.