# Ingredient List:
→ Panna Cotta Base
01 - 2 cups heavy cream
02 - 1/2 cup whole milk
03 - 1/2 cup granulated sugar
04 - 1 1/2 teaspoons powdered gelatin
05 - 2 tablespoons cold water
06 - 1 teaspoon pure vanilla extract
→ Black Currant Layer
07 - 1 cup fresh or frozen black currants
08 - 3 tablespoons granulated sugar
09 - 2 tablespoons water
→ Black Currant Glaze
10 - 1/3 cup black currant jam or preserves
11 - 1 tablespoon water
# How-To Steps:
01 - Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand for 5 minutes until absorbed and softened.
02 - Combine heavy cream, milk, and sugar in a medium saucepan. Warm over medium heat, stirring constantly until sugar completely dissolves. Remove from heat before boiling reaches a simmer.
03 - Add bloomed gelatin and vanilla extract to the warm cream mixture. Whisk vigorously until gelatin dissolves completely and mixture appears smooth.
04 - Combine fresh or frozen black currants, 3 tablespoons sugar, and 2 tablespoons water in a separate small saucepan. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until berries burst and mixture thickens.
05 - Pour cooked currant mixture through a fine-mesh sieve, pressing firmly with a spoon to extract maximum juice. Discard the solids and reserve the smooth puree.
06 - Whisk strained black currant puree into the warm cream mixture until fully incorporated and color is uniform throughout.
07 - Distribute mixture evenly among 4 lightly greased ramekins or dessert glasses. Cool to room temperature, then refrigerate for at least 4 hours until completely set.
08 - Heat black currant jam and 1 tablespoon water in a small saucepan over low heat, stirring until melted and smooth. Cool slightly before spooning a thin layer over each chilled panna cotta.
