Panna Cotta with Black Currant Sauce

Ingredients

• 6 sheets gelatin
• 150 black currants
• 150 g blueberries
• 2 tbsp honey
• 1 tsp lemon juice
• 300 ml whipping cream
• 1 piece lemon zest (unprocessed)
• 2 tbsp sugar
• 1 Tbsp vanilla sugar
• blueberries (for garnish)
• currants (for garnish)

Instructions

1. 1.

   Soak 3 sheets gelatin in cold water. Rinse the berries, pat dry and mix with lemon juice in a pot. Heat and simmer for 5-10 minutes while stirring occasionally until the berries break down. Then puree finely. Squeeze out excess liquid from the gelatin and stir into the hot berry sauce. Pour into four small glasses and chill in the refrigerator for at least 1 hour so the sauce sets.

2. 2.

   Soak the remaining gelatin sheets. Place the cream in a pot, add lemon zest, sugar, and vanilla sugar. Let it gently simmer for about 10 minutes, stirring occasionally. Remove the lemon zest and stir in the squeezed gelatin. Transfer to a container and let cool slightly. Then pour over the berry sauce and chill again for at least 3 hours.

3. 3.

   Serve garnished with fresh berries.