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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.<\/em><\/p>\n<\/blockquote>\n

Makes 4 servings.<\/span><\/p>\n

Ingredients for the redcurrant panna cotta:<\/span><\/p>\n

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• 200 g redcurrants or blackcurrants (or a mixture of both)<\/li>\n
• freshly squeezed juice of \u00bd a small lemon<\/li>\n
• 70 g caster sugar<\/li>\n
• 300 ml double cream<\/li>\n
• 100 ml whole milk<\/li>\n
• 3 tsp powdered gelatine<\/li>\n<\/ul>\n

  To decorate:<\/span><\/p>\n

  \n
  • fresh redcurrants<\/li>\n<\/ul>\n

    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.<\/p>\n

    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.<\/p>\n

    Pour the double cream and milk into a second saucepan. Heat until almost boiling, then remove from the heat. Add the sieved redcurrant pur\u00e9e 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.<\/p>\n

    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.<\/p>\n

    Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

    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<\/p>\n","protected":false},"author":1,"featured_media":17987,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,39,416],"tags":[104,92,152,344,94,167],"duration":[],"tag_group":[],"class_list":["post-17986","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","category-individual-desserts","category-panna-cotta","tag-double-cream","tag-egg-free-recipe","tag-gelatine-en","tag-gluten-free","tag-lemon-lime","tag-redcurrant"],"acf":[],"yoast_head":"\n