# Components:
→ 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
# Directions:
01 - In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let bloom for 5 minutes until fully hydrated.
02 - In a medium saucepan, combine heavy cream, milk, and sugar. Heat gently over medium heat, stirring occasionally until sugar dissolves completely. Do not allow mixture to boil.
03 - Remove saucepan from heat. Add bloomed gelatin and vanilla extract to the warm cream mixture. Whisk vigorously until gelatin is fully 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 mixture thickens slightly.
05 - Pour the black currant mixture through a fine-mesh sieve, pressing gently with the back of a spoon to extract as much juice and pulp as possible. Discard solids.
06 - Whisk the strained black currant puree into the warm cream mixture until fully incorporated and color is evenly distributed.
07 - Divide the mixture evenly among 4 lightly greased ramekins or dessert glasses. Allow to cool to room temperature, then transfer to refrigerator and chill for at least 4 hours until set and firm.
08 - Heat black currant jam and 1 tablespoon water in a small saucepan over low heat, stirring until melted and smooth. Allow to cool slightly, then spoon a thin layer over each chilled panna cotta before serving.
