Panna Cotta with Currant Sauce
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
6
🍽️ Servings
2
Description
This recipe is taken from a culinary magazine. A great advantage of panna cotta is that it can be stored in the refrigerator for up to 3 days, so you can prepare the dessert in advance and decorate it just before serving.
Ingredients
- 10% cream - 10 fl oz
- Milk - 7 fl oz
- Sugar - 3.5 oz
- Vanillin - 1 piece
- Gelatin - 0.5 oz
- Red Currant - to taste
Step by Step guide
Step 1
Pour 100 ml of milk into a cup and heat it.
Step 2
Add the gelatin, stir well, and let it sit for 10–15 minutes to fully dissolve.
Step 3
Place the cream, remaining milk, sugar (or powdered sugar), and vanillin in a small saucepan, put it on the heat, and bring to a boil, but do not boil.
Step 4
The sugar should completely dissolve.
Step 5
Let it cool slightly and add the gelatin (through a fine sieve), mix well. Cool the cream-gelatin mixture and pour it into dessert cups.
Step 6
Once completely cooled, place in the refrigerator for 1–3 hours.
Step 7
You can make a sauce from the currants. For this, slightly thaw the red currants, sprinkle with sugar or powdered sugar. Wait a bit for the berries to release their juice, and blend them.
Step 8
Pass the finished puree through a sieve to remove the seeds. Drizzle the set panna cotta with the currant sauce and garnish with berries.
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