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Blackcurrant Panna Cotta with Blackcurrant Coulis

Use Flexible Mould - 6798

Makes 6

3 gelatine leaves*
150ml ( ¼ pt) milk
275ml ( ½ pt ) double cream
25g ( 1 oz ) caster sugar
50ml ( 2 fl oz ) Crème de Cassis blackcurrant liqueur or blackcurrant cordial

* Alternatively use 11g ( ½ oz ) sachet of powdered gelatine

Coulis

knob of butter
50g ( 2 oz ) caster sugar
110g ( 4 oz ) fresh blackcurrants*
1 tbsp Crème de Cassis blackcurrant liqueur or blackcurrant cordial
50ml ( 2 fl oz ) double cream
Few mint leaves

* If fresh blackcurrants are unavailable use 1 x 290g can blackcurrants, drained

Break up the gelatine leaves and place in a shallow dish of cold water to soften.

Pour the milk and cream into a small saucepan and add the sugar and Crème de Cassis or blackcurrant cordial.

Bring to a gentle simmer (take care not to boil – it should just bubble around the edges)

Remove the mixture from the heat.

Lift the gelatine from the water and squeeze gently to remove excess water then put the softened gelatine into the milk mixture. Discard the water.

* If using powdered gelatine sprinkle onto the heated milk mixture.

Whisk until the gelatine has completely dissolved.

Rinse out the cups with cold water, stand the mould on a baking tray then pour the milk mixture into the cups.

Leave to cool, then place in refrigerator for several hours until firmly set.

Coulis

Put the butter and sugar into a saucepan and heat gently until the sugar is dissolved. Add the blackcurrants and simmer gently until the fruit is soft.

Remove from the heat and stir in the liqueur or cordial.
Liquidize until smooth or pass the mixture through a sieve.

To assemble

To turn out dip the mould into hot water for a couple of seconds then invert the mould onto a large plate. Press the bases of the cups to release the Panna Cotta.

Have ready 6 individual serving plates.

Spoon a puddle of coulis onto each serving plate and place a Panna Cotta in the centre of each.

Drizzle a little cream around the sides of the coulis and using a cocktail stick make swirls of cream in the blackcurrant coulis.

Decorate each Panna Cotta with a mint leaf.

Related Products:

Flexible Silicone 6 Cup Domed Bun Mould

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