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Ingredients
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Panna Cotta Base
Black Currant Compote
Finishing & Garnish
Method
Panna Cotta Base
- 1
Bloom gelatin
Sprinkle the 2 tsp powdered gelatin over 2 tablespoons cold water in a small bowl. Let sit 5–10 minutes until gelatin absorbs the water and becomes spongy.
- 2
Prepare vanilla
Split the vanilla bean lengthwise with a sharp knife and scrape the seeds with the back of the knife into a medium saucepan. Add the scraped pod to the pan as well.
- 3
Heat dairy
Add 1 cup whole milk, 2 cups heavy cream, 1 tablespoon granulated sugar, and a pinch of fine sea salt to the saucepan with the vanilla seeds and pod. Warm over medium heat, stirring occasionally, until the mixture is hot and steam rises but it has not reached a boil (do not boil), about 6–8 minutes.
- 4
Dissolve gelatin
Remove the pan from heat. Discard the used vanilla pod. Stir the bloomed gelatin into the hot cream mixture until fully dissolved, about 1–2 minutes. If needed, return briefly to very low heat (do not boil) to help dissolve completely.
- 5
Strain and cool
Strain the mixture through a fine-mesh sieve into a pouring jug to remove any solids or undissolved bits. Allow the mixture to cool 10–15 minutes at room temperature so it is warm but not hot.
- 6
Pour into molds
Divide the panna cotta mixture among 6 small ramekins or molds (about 4–5 oz / 120–150 ml each). Cover each with plastic wrap (direct contact optional) and chill in the refrigerator until set, at least 4 hours or up to overnight.
Black Currant Compote
- 7
Combine fruit and sugar
In a small saucepan combine 2 cups black currants, 1 tablespoon granulated sugar, 2 tablespoons water, and 1 teaspoon lemon juice.
- 8
Simmer
Bring the mixture to a gentle simmer over medium-low heat. Stir and mash some of the berries with the back of a spoon to release juices. Simmer until the fruit softens and releases liquid, about 6–8 minutes.
- 9
Thicken compote
Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering currants and continue to cook 1–2 minutes until the compote thickens slightly. Remove from heat and let cool to room temperature; it will thicken more as it cools.
- 10
Optional strain
If you prefer a smooth coulis, press the compote through a fine-mesh sieve into a bowl, discarding seeds and skins. For a rustic compote keep as-is.
Finishing & Serve
- 11
- 12
Top with compote
Spoon 1–2 tablespoons of cooled black currant compote over each panna cotta. Reserve extra compote for passing at the table.
- 13
Garnish and serve
Garnish with 1–2 whole black currants or raspberries and a fresh mint leaf per serving. Optionally serve with a small espresso shot on the side for contrast.
