# What You Need:
→ Panna Cotta Base
01 - 2 cups heavy cream
02 - 1/2 cup whole milk
03 - 1/2 cup granulated sugar
04 - 1 1/2 teaspoons powdered gelatin
05 - 2 tablespoons cold water
06 - 1 teaspoon pure vanilla extract
→ Black Currant Layer
07 - 1 cup fresh or frozen black currants
08 - 3 tablespoons granulated sugar
09 - 2 tablespoons water
→ Black Currant Glaze
10 - 1/3 cup black currant jam or preserves
11 - 1 tablespoon water
# Steps:
01 - Sprinkle powdered gelatin over 2 tablespoons cold water in a small bowl. Let stand for 5 minutes until gelatin absorbs water and becomes gelatinous.
02 - Combine heavy cream, whole milk, and 1/2 cup sugar in a medium saucepan. Heat over medium heat, stirring constantly until sugar completely dissolves. Remove from heat before mixture reaches boiling point.
03 - Add bloomed gelatin and vanilla extract to warm cream mixture. Whisk vigorously until gelatin dissolves completely and mixture is smooth.
04 - Combine black currants, 3 tablespoons sugar, and 2 tablespoons water in a small saucepan. Simmer over medium heat for 5 to 7 minutes, stirring occasionally until berries burst and mixture thickens slightly.
05 - Pour cooked currant mixture through a fine-mesh sieve, pressing firmly with a spoon to extract maximum juice. Discard seeds and solids.
06 - Whisk strained black currant puree into warm cream mixture until fully incorporated and color is uniform throughout.
07 - Divide mixture evenly among 4 lightly greased ramekins or dessert glasses. Cool to room temperature, then refrigerate for at least 4 hours until completely set.
08 - Heat black currant jam and 1 tablespoon water in a small saucepan over low heat, stirring until melted and smooth. Cool slightly, then spoon a thin layer over each chilled panna cotta before serving.
