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.