Panna Cotta Berry Gelée
Panna cotta berry gelée is a recipe with fresh ingredients from the fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 sheets white gelatin
- 3 sheets red gelatin
- 40 g sugar
- 2 tbsp vanilla sugar
- 500 g red currants
- 200 ml whipping cream
- 100 ml milk
- young mint (for garnish)
- red and white currants (for garnish)
Instructions
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1.
Soak the gelatin separately in cold water. Mix the sugar and vanilla sugar.
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2.
Rinse the currants, drain them, and puree. Strain through a sieve or fine mesh to collect the juice.
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3.
Warm the cream with milk, remaining sugar, and the pressed white gelatin until the gelatin dissolves. Place four garnish rings (about 6 cm diameter) on a large plate, fill each about one‑third with the mixture, and chill in the refrigerator for at least 30 minutes.
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4.
Heat the currant juice with the remaining sugar and red gelatin, then spread about half over the white layer. Cool for another ~30 minutes until the gelatin sets.
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5.
If needed, briefly reheat the remaining cream to make it liquid again. Spread over the currant layer, chill another ~30 minutes.
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6.
Repeat with the leftover currant gelée; let the desserts set in the refrigerator for an additional 2 hours.
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7.
Carefully remove the garnish rings from the desserts and place the towers on a palette into four muffin paper molds.
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8.
Garnish with currants and mint and serve.
