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Blackcurrant Panna Cotta

Blackcurrant Panna Cotta

  • 400 ml double cream
  • 200 ml semi-skimmed milk
  • 50 ml liqueur Crème de Cassis
  • 2 gelatine leaves (3,5 - 4g)
  • 150 g fresh (frozen) blackcurrants
  • 2 tsp caster sugar
  • Combine the blackcurrants, sugar and liqueur in a food processor then purée until smooth.
  • Pass the resultant purée through a fine-meshed sieve (this removes seeds and skin) then set the resultant liquid aside to rest for 20 minutes in the refrigerator.
  • Leave the gelatine in the water to soak
  • In the meantime, combine the milk and cream in a pan and slowly bring to a boil, take off the heat
  • Squeeze the excess water from the softened gelatine then add the gelatine leaves and mix slowly until dissolved.
  • When the gelatine has fully dissolved pass the cream mixture through a fine sieve then set aside to cool to room temperature.
  • Stir in the blackcurrant purée and mix thoroughly until smooth (adjust the sugar levels to taste, at this point).
  • Divide the mixture between about 4-6 moulds or ramekins then transfer to the refrigerator and chill for about 3-4 hours, or until set.
  • Once set, gently place the ramekin in hot water for a few seconds.
  • Invert the mould onto a plate an allow the panna cotta to come out.
  • Serve with fresh blackcurrants and fresh mint.