Equipment
Ingredients
Blackcurrant Puree
- 200 g blackcurrants, fresh or frozen (thawed)
- 40 g caster sugar
- 15 ml lemon juice, freshly squeezed
Panna Cotta Base
- 7 g gelatin powder
- 30 ml water, cold
- 300 ml heavy cream
- 150 ml whole milk
- 60 g caster sugar
- 5 ml vanilla extract
Nutrition (per serving)
Method
Place the cold water in a small bowl and evenly sprinkle the gelatin powder over the surface. Let it sit undisturbed for 5 to 10 minutes to bloom and absorb the liquid.
In a saucepan, combine the blackcurrants, 40g of caster sugar, and lemon juice. Heat over medium-low heat until the berries burst and release their juices, about 5 minutes.
Pass the cooked blackcurrant mixture through a fine mesh sieve into a bowl, pressing the solids with the back of a spoon to extract as much smooth puree as possible. Discard the skins and seeds. Set the puree aside.
Rinse the saucepan, then add the heavy cream, whole milk, the remaining 60g of caster sugar, and vanilla extract. Heat gently over medium heat until it reaches 80 degrees Celsius (175 degrees Fahrenheit), steaming with tiny bubbles around the edges, but do not let it boil.
Remove the cream mixture from the heat. Add the bloomed gelatin to the hot liquid and whisk gently until the gelatin is completely dissolved and no lumps remain.
Pour the smooth blackcurrant puree into the cream and gelatin mixture, whisking gently until the color is a uniform, vibrant purple.
Divide the mixture evenly among 4 ramekins or dessert glasses. Transfer to the refrigerator and chill for at least 4 hours, or until completely set.
Chef's Notes
- To achieve the perfect unmolding experience, lightly oil the ramekins with a neutral oil before filling. When ready to serve, dip the outside of the ramekins in warm water for 5 seconds to release the edges.
- Do not skip the straining step for the blackcurrants. The skins and seeds will ruin the signature silky, luxurious mouthfeel of a proper panna cotta.
- If you prefer a stronger tartness to cut through the rich dairy, you can reserve a tablespoon of the unsweetened blackcurrant puree to drizzle over the top just before serving.
- Blooming gelatin in cold liquid is non-negotiable. Sprinkling it directly into hot cream will cause the exterior of the granules to swell and seal immediately, leaving a hard, dry core that refuses to melt.
Storage
Refrigerator: 3 days — Cover tightly with plastic wrap directly touching the surface to prevent a skin from forming.
