Panna Cotta with Currant Sauce
2 servings
120 minutes
The recipe is taken from the magazine "1000 Tips for Cooking". The big advantage of panna cotta is that it can be stored in the refrigerator for up to 3 days, so you can prepare the dessert in advance and decorate it right before serving .
1
Pour 100 ml of milk into a cup and heat it.
- Milk: 200 ml
2
Add gelatin, mix thoroughly, and let it sit for 10-15 minutes for complete dissolution.
- Gelatin: 15 g
3
Place cream, remaining milk, sugar (powdered sugar), and vanillin in a small saucepan, put on the heat, and bring to a boil, but do not boil.
- Cream 30% fat: 300 ml
- Milk: 200 ml
- Sugar: 100 g
- Vanillin: 1 piece
4
The sugar must completely dissolve.
5
Cool slightly and add gelatin (through a fine sieve), mix. Cool the cream-gelatin mixture and pour it into dessert cups.
- Gelatin: 15 g
6
Once completely cooled, place in the refrigerator for 1-3 hours.
7
You can make sauce from currants. For this, slightly thaw the red currants, sprinkle with sugar or powdered sugar. Wait a bit for the berries to release juice, then blend.
- Redcurrant: to taste
- Sugar: 100 g
8
Pass the prepared puree through a sieve to remove the seeds. Pour the set panna cotta with currant sauce and decorate with berries.
