Silky vanilla panna cotta is topped with a tart redcurrant compote that makes good use of a small currant harvest. This version uses gelatine for its set, so it is not suitable for vegetarians who avoid gelatine; see the substitution note before choosing an alternative.
Ingredients
- 400ml Double cream
- 150ml Whole milk
- 55g, divided Caster sugar
- 1 tsp Vanilla extract
- 7g Powdered gelatine
- 3 tbsp, for the gelatine Cold water
- 180g, stalks removed Redcurrants
- 1 tsp Lemon juice
Method
- Sprinkle the powdered gelatine evenly over the cold water in a small bowl and leave it to bloom according to the packet instructions.
- Warm the cream, milk, 40g sugar and vanilla in a saucepan over low heat, stirring until steaming and the sugar dissolves; do not let it boil. Remove from the heat.
- Whisk the bloomed gelatine into the warm cream mixture until completely dissolved. Strain into six small glasses or moulds. Cool, cover and refrigerate for at least 4 hours until set.
- For the topping, put the redcurrants, remaining 15g sugar and lemon juice in a small pan. Heat gently for 5–8 minutes until the berries burst and release their juices. Cool completely, then chill.
- Spoon the cold redcurrant compote over the set panna cotta just before serving. If using moulds, briefly dip the outside in warm water and invert onto plates.
Allotment tip
Do not boil the cream mixture after adding gelatine. Follow the gelatine packet’s blooming instructions, since brands can differ in strength and preparation.
Ingredient swaps
For a vegetarian version, use a tested panna-cotta recipe made with a vegetarian gelling agent and follow that product’s exact quantity and heating directions; do not swap gelatine gram-for-gram with agar. Dairy-free cream also requires a separately tested setting formula.
Allergens: Milk (dairy). Gelatine is an animal-derived ingredient; check labels for other declared allergens.
Storing leftovers
Keep covered and refrigerated until serving. Make the compote separately and chill it before topping; eat the prepared panna cotta within 48 hours.