Not long ago I discovered red currants can be found here
at certain times of the year.
And it's fun because when I saw them I knew exactly what dessert I wanted to make.
A panacotta with some red currants and a fruit sauce and I just found this recipe.
In any case, this panacotta would be just as good with another berries (strawberries, raspberries or blueberries).
Here follows the relentless heat only in the afternoons I notice that it cools and is a blessing and I try to save the roses that still survive.
It has been extreme heat. How is the world now.
A hug to all who pass through here.
I still believe in love, in friendship and in the wonder of seeing beautiful things in a world that is complicated.
Source : Food 52 (Nicole Franzen)
Vanilla panacotta with red currants and raspberry coulis
3 cups of heavy cream
1/2 cup of sugar
2 teaspoons of vanilla
2 1/2 teaspoons unflavored powdered gelatine
6 tablespoons water
Red currant and raspberry coulis
1 cup of red currants (or other berry)
2 cups of raspberries (fresh or frozen)
1/2 cup of sugar
1/2 cup of water
For the panna cotta
In amedium saucepan add 3 cups of heavy cream and 1/2 cup of sugar. Bring to a simmer and stir until the sugar is dissolved .
Then remove from heat and add 2 teaspoons of vanilla extract.
Meanwhile empty two packets of gelatin into a bowl and add 6 tablespooons of cold water. Mix throughly and let sit for 10 minutes.
Then add very warm cream over the gelatin and mix well. Pour into your dishes. If you are using a cup that you want to take the panna cotta out of, then you should lightly grease your ramekin.
You can use the tip of a knife to run it around the edges or place the dish in a cup of hot water and this will make it pop right out.
Place dishes on a tray and put in the refrigerator for at least 5 hours. If you make them a night before you need them that's even better.
For the coulis
In a small saucepan add a container of red currants and raspberries. Add the sugar and 1/2 cup of water.
Bring to a simmer and reduce for about 30 minutes. Then push it through a chinois or sieve.
Serve the panna cotta with raspberry sauce.
Print recipe here
Panacotta de vainilla con grosellas y coulis de frambuesas