Mary Jo's Redcurrant Panna Cotta
Mary Jo made this for a little bag of frozen redcurrants she retrieved in the freezer, but of course fresh redcurrants would be delicious even if they have come from as far away as South America at this time of the year!
SERVES
6
PEOPLE
Ingredients
225g redcurrants or blackcurrants (may use frozen)
80g caster sugar
225g cream
1 ½ gelatine sheets softened in cold water
½ tsp vanilla extract
1 tsp kirsch (optional)
Method
Combine the currants and sugar in a bowl and allow to macerate for 30 minutes.
In a medium saucepan. Add the cream and macerated currants and heat to the ‘shivery’ stage or until the mixture feels hot to your little finger (60°C) – crush a little with a potato masher. Add the strained, softened gelatine leaves, stir and set aside for 30 minutes.
Press through a sieve pushing through most of the berries. Stir in the vanilla extract and optional teaspoon of Kirsch and chill in a glass bowl. Serve with Almond Tuiles (see recipe).
