Currant Panna Cotta Recipe

Name: Currant Panna Cotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 servings; 1 cup milk; 11/16 cup cream; 1/2 cup sugar; 6 gelatin sheets; 1 tablespoon vanilla extract; 24 currant buds; 1 1/8 cups currant fresh; 3 tablespoons blackcurrant drink; 2 tablespoons brown sugar

Servings: persons

1
In a pan on medium heat, add the milk, cream, and sugar. Stir until the sugar melts, add the gelatin and vanilla.
2
Pour mixture in glass cups.
3
Garnish each glass with 3 blackcurrant buds, and refrigerate until the next day.
4
For the sauce, in a sauce pan, add brown sugar, currants, and blackcurrant juice. Bring to a boil on medium heat.
5
Pour the sauce in a blender for 1 minute, then return to pan, and bring to a boil again.
6
Pour on top of the solid panna cotta, and refrigerate until serving time.
7
To serve, garnish with fresh raspberries.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 servings, 1 cup milk, 11/16 cup cream, 1/2 cup sugar, and more.

Yes, Currant Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Currant Panna Cotta

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