Redcurrant panna cotta

Redcurrant panna cotta is a delicate no-bake dessert with an intense fruity flavour. You can make it with redcurrants, blackcurrants, or a mixture of both. I used redcurrants, which give the dessert its beautiful, delicate pink colour. If you enjoy adapting recipes, you can also use this recipe as a base for a larger dessert by increasing the quantities and adding fresh fruit and jelly.

Makes 4 servings.

Ingredients for the redcurrant panna cotta:

• 200 g redcurrants or blackcurrants (or a mixture of both)
• freshly squeezed juice of ½ a small lemon
• 70 g caster sugar
• 300 ml double cream
• 100 ml whole milk
• 3 tsp powdered gelatine

To decorate:

• fresh redcurrants

Place the redcurrants (stalks removed), lemon juice and sugar in a small saucepan. Bring to the boil, stirring, then remove from the heat. Pass through a fine-mesh sieve to remove the skins and seeds.

Pour a little cold water over the gelatine, just enough to cover it. Leave to swell for about 10 minutes. Then warm gently over a very low heat, stirring, until completely dissolved. Alternatively, dissolve it in the microwave. Do not allow it to boil, as this will affect its setting properties.

Pour the double cream and milk into a second saucepan. Heat until almost boiling, then remove from the heat. Add the sieved redcurrant purée and dissolved gelatine. Mix thoroughly. Leave the mixture to cool slightly, then pour into 4 small moulds. Refrigerate overnight, until the panna cotta is completely set.

To remove the panna cotta from the moulds, dip each mould in boiling water for about 2 seconds, taking care not to let any water get inside. Quickly invert onto a serving plate. Decorate with fresh redcurrants.

Enjoy!