Redcurrant Panna Cotta
Panna cotta originates from the Piedmont region of Italy, and over the years, many flavored versions have been created. Redcurrant panna cotta is a fresh, fruity take that perfectly combines the creamy texture with the naturally tart-sweet flavor of redcurrants. Imagine the silky panna cotta melting in your mouth after just one bite, while the freshness and natural sweetness of the redcurrants create a perfect balance. The secret to perfect panna cotta is high-quality cream and preparing it at the right temperature. Try this version garnished with fresh redcurrants or a little honey to make it even more special!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Soak the gelatin sheets in cold water for 5 minutes, or until softened.
2
In a saucepan, combine the heavy cream, milk, sugar, and the seeds scraped from the vanilla bean. Heat over low heat until the sugar is completely dissolved, but do not boil.
3
Squeeze the excess water from the softened gelatin sheets, then add them to the warm cream mixture. Stir until completely dissolved.
4
Strain the mixture through a fine-mesh sieve to remove any vanilla bean particles. Pour into small ramekins or glasses.
5
Let cool to room temperature, then refrigerate for at least 4 hours, or until fully set.
6
Meanwhile, prepare the redcurrant sauce: in a saucepan, combine the redcurrants and honey. Cook over medium heat for a few minutes, until the fruit softens slightly and releases its juices.
7
Before serving, spoon the redcurrant sauce over the top of the panna cotta and garnish with fresh redcurrants for an extra burst of flavor.
