Red currants add a invigorating tartness to summer desserts. Popular choices include Red Currant Tart With Almond Crust and Creamy Red Currant Parfait. Additionally, Red Currant and Lemon Meringue Pie offers a zesty twist. No-Bake Red Currant Cheesecake and frozen treats like Red Currant Sorbet and Ice Cream are ideal for warm days. For baked delights, consider Lemon Red Currant Scones and Spiced Red Currant Muffins. Exploring these options reveals even more delightful creations.
Red Currant Tart With Almond Crust
This delightful Red Currant Tart features a buttery almond crust paired with the tartness of fresh red currants, creating a sweet and tangy dessert that is perfect for summer gatherings or a special afternoon tea.
The vibrant color and flavor of the red currants make this tart not only delicious but visually stunning as well. Ideal for friends, family, or an elegant soirée, this dessert requires about 1 hour of preparation time, plus additional chilling time to let the flavors meld together beautifully.
Ingredients:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups fresh red currants, rinsed and stems removed
- 1/4 cup granulated sugar (adjust based on currant tartness)
- 1 tablespoon cornstarch
- Juice of 1/2 lemon
- 1/2 teaspoon almond extract (optional)
- Fresh mint leaves for garnish (optional)
Cooking Instructions:
- Prepare the Almond Crust:
- In a mixing bowl, combine almond flour, all-purpose flour, and powdered sugar. Mix well.
- Add the softened butter and egg yolk; blend until the mixture resembles coarse crumbs.
- Stir in the vanilla extract and mix until the dough comes together. If the dough is too crumbly, add a teaspoon of cold water.
- Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Prick the bottom with a fork to prevent bubbling.
- Chill the crust in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Once chilled, bake the crust for about 10-12 minutes, or until slightly golden. Remove from the oven and allow it to cool.
- In a medium bowl, combine the red currants, granulated sugar, cornstarch, lemon juice, and almond extract (if using). Gently toss to coat the currants evenly.
- Pour the filling into the pre-baked tart crust, spreading it out evenly.
- Bake the tart for an additional 20-25 minutes, or until the filling is bubbling and the currants are bursting.
- Remove the tart from the oven and allow it to cool on a wire rack.
- Once cooled, refrigerate for at least 1 hour to allow it to set before slicing.
- Serve chilled, garnished with fresh mint leaves if desired.
- For a nuttier flavor, you can toast the almond flour before adding it to the crust mixture.
- If red currants are not available, feel free to substitute with other tart berries like raspberries or cranberries.
- To enhance the sweetness, drizzle a bit of honey on top before serving or pair with a dollop of whipped cream.
- Store any leftovers in the refrigerator for up to 3 days; the tart is delicious served cold or at room temperature.
- 1 cup fresh red currants, rinsed and stems removed
- 2 cups plain Greek yogurt
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup granola (store-bought or homemade)
- Fresh mint leaves (for garnish)
Variations and Tips:
Enjoy your invigorating summer dessert!
Creamy Red Currant Parfait
The Creamy Red Currant Parfait is a delightful, layered dessert that showcases the tartness of fresh red currants, balanced with a rich, creamy texture. This no-bake treat is perfect for summer gatherings, family picnics, or satisfying an afternoon sweet craving.
With a preparation time of just 20 minutes, plus refrigerating time, this parfait is a quick and elegant dessert that can serve as a showstopper on any table.
Ingredients:
Instructions:
- In a mixing bowl, combine the Greek yogurt, heavy cream, powdered sugar, and vanilla extract. Whip together until the mixture is smooth and slightly thickened.
- In serving glasses or bowls, layer the parfait starting with a layer of the creamy yogurt mixture at the bottom.
- Add a layer of granola on top of the yogurt, followed by a generous layer of fresh red currants.
- Repeat the layering process until the glasses are filled, ending with a layer of the yogurt mixture and topping off with a few red currants and a sprinkle of granola for decoration.
- Cover and refrigerate the parfaits for at least 1 hour before serving to allow the flavors to meld and to chill.
Variations and Tips:
- For a different flavor profile, substitute the Greek yogurt with flavored yogurt, such as honey or vanilla.
- Experiment with additional layers by adding other fruits, such as blueberries or diced peaches, to complement the red currants.
- To enhance the flavor, you can lightly macerate the red currants with a bit of sugar and let them sit for 10 minutes before adding them to the parfaits.
- For an extra crunch, toast the granola in the oven for a few minutes for a warm touch.
- These parfaits can be prepared a day in advance; just be mindful that the granola might soften slightly due to moisture. Serve immediately for the best texture.
Enjoy your invigorating dessert!
Red Currant and Lemon Meringue Pie
Red Currant and Lemon Meringue Pie is a delightful dessert that perfectly balances the tartness of fresh red currants with the bright flavor of lemon, all topped with a light, fluffy meringue. This pie is ideal for summer gatherings, special occasions, or simply when you’re in the mood for something sweet and tangy. Preparing this dessert will take approximately 1 hour, plus some chilling time.
Ingredients:
- 1 pre-made pie crust (9-inch)
- 2 cups fresh red currants, rinsed and stemmed
- 1 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 3 large eggs, separated
- 1/2 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Blind bake the pre-made pie crust for 10-15 minutes until lightly golden. Remove from the oven and allow to cool.
- In a saucepan, combine the red currants, 3/4 cup of sugar, cornstarch, lemon juice, lemon zest, and salt. Cook over medium heat, stirring gently until the mixture thickens and begins to bubble (about 5-7 minutes). Remove from heat and stir in the butter until melted.
- In a separate bowl, beat the egg yolks until creamy, then slowly incorporate a small amount of the hot currant mixture into the egg yolks to temper them. Once combined, quickly pour the yolk mixture back into the saucepan with the currant mixture, stirring constantly for 1-2 minutes until fully incorporated.
- Pour the currant and lemon filling into the cooled pie crust, spreading it evenly.
- In a clean bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup sugar, continuing to beat until stiff peaks form.
- Spread the meringue over the filling, making sure to seal the edges to prevent shrinking.
- Bake in the preheated oven for 10-15 minutes or until the meringue is lightly browned. Remove from the oven and let cool at room temperature, then refrigerate for at least 2 hours before serving.
Variations and Tips:
- For a richer flavor, consider adding a tablespoon of vanilla extract to the meringue.
- You can substitute the red currants with other tart berries such as gooseberries or sour cherries for a different twist.
- If you’d like to make the pie crust from scratch, a simple butter and flour crust works beautifully.
- To prevent sogginess, avoid adding the filling to the pie crust until it has cooled completely.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat!
No-Bake Red Currant Cheesecake
No-Bake Red Currant Cheesecake is a delightful and invigorating dessert that’s perfect for summer gatherings and family dinners. With its creamy filling and tangy red currant topping, this cheesecake is sure to impress your guests while being easy to prepare.
It takes approximately 30 minutes to prepare, and you’ll want to chill it in the refrigerator for at least 4 hours before serving, making it an ideal make-ahead dessert for any occasion.
Ingredients:
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 200ml heavy whipping cream
- 150g powdered sugar
- 2 teaspoons vanilla extract
- 250g red currants (fresh or frozen)
- 2 tablespoons granulated sugar (for currants)
- 1 tablespoon lemon juice
- 1 tablespoon gelatin powder (optional, for a firmer texture)
- 3 tablespoons cold water (if using gelatin)
Instructions:
1. Prepare the crust: Crush the digestive biscuits into fine crumbs and mix them with the melted butter until well combined.
Press this mixture into the bottom of a 9-inch springform pan to create an even layer. Chill in the refrigerator while preparing the filling.
2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the powdered sugar and vanilla extract, and continue to beat until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
3. Combine and set: If using gelatin, dissolve it in the cold water and let it sit for a minute, then heat it slightly until it’s fully dissolved.
Mix this into the cheesecake filling. Spoon the filling over the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight if possible.
4. Prepare the red currant topping: In a small saucepan, combine the red currants, granulated sugar, and lemon juice.
Cook over medium heat for about 5-7 minutes until the currants soften and release their juices, creating a syrup. Allow to cool, then pour over the chilled cheesecake.
5. Serve: Once the cheesecake is set, carefully release it from the springform pan.
Slice and serve chilled, garnished with additional fresh red currants if desired.
Variations & Tips:
- Flavor Variations: Substitute red currants with other berries like raspberries, blueberries, or strawberries for a different taste.
- Non-Dairy Option: Use a dairy-free cream cheese and coconut cream for a vegan version.
- Serving Suggestions: Pair with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Storage: The cheesecake can be stored in the refrigerator for up to 5 days. Avoid adding the topping until you’re ready to serve to keep the crust from getting soggy.
- Cutting Tips: Dip your knife in hot water before slicing to get clean, smooth cuts.
Red Currant Sorbet
Red Currant Sorbet is a delicious and rejuvenating frozen treat that showcases the tartness of red currants, making it perfect for hot summer days. This light dessert is ideal for anyone looking to indulge in a fruity, guilt-free option, and can be enjoyed on its own or as a palate cleanser between courses.
The preparation time may take about 20 minutes, plus chilling time, guaranteeing you get a bright and vibrant sorbet ready for your guests.
Ingredients:
- 2 cups fresh red currants, washed and stems removed
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon vodka (optional, for a smoother texture)
Cooking Steps:
- In a medium saucepan, combine the water and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and let it cool.
- While the syrup is cooling, place the fresh red currants in a blender or food processor along with the lemon juice. Puree the mixture until smooth.
- Strain the red currant puree through a fine mesh sieve into a bowl to remove seeds and pulp, pressing down to extract as much liquid as possible.
- Combine the strained red currant juice with the cooled sugar syrup and mix well. If desired, stir in the vodka to prevent the sorbet from freezing too hard.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the sorbet to a lidded container and freeze for at least 2 hours to firm it up before serving.
Variations:
- Try adding a handful of fresh mint leaves to the red currants before blending for a rejuvenating minty twist.
- Substitute part of the red currants with other fruits such as raspberries or strawberries for a unique flavor combination.
Tips:
- Guarantee your red currants are ripe and juicy for the best flavor.
- For the smoothest texture, keep the sorbet in the ice cream maker until it’s fully churned, and then freeze.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it, stirring every 30 minutes for several hours until it reaches a fluffy consistency.
Rustic Red Currant Galette
The Rustic Red Currant Galette is a delightful, free-form pie that showcases the vibrant tartness of fresh red currants. This dish is perfect for summer gatherings, picnics, or even as a revitalizing dessert after a hearty meal. With a preparation time of about 30 minutes and a baking time of 35-40 minutes, this galette is an accessible choice for both novice and experienced bakers looking to impress their guests with seasonal flavors.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar (plus extra for sprinkling)
- 3 tablespoons ice water
- 2 cups fresh red currants, rinsed and stems removed
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
Cooking Steps:
1. Make the Dough: In a mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Stir in the granulated sugar. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Filling: In another bowl, combine the red currants, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the currants and set aside.
3. Roll Out the Dough: Preheat the oven to 400°F (200°C). On a floured surface, roll out the chilled dough into a circle about 1/8 inch thick.
Transfer to a parchment-lined baking sheet.
4. Assemble the Galette: Pour the red currant filling into the center of the rolled-out dough, leaving a 2-inch border.
Fold the edges of the dough over the filling, pleating it as you go to create a rustic look. Brush the edges of the crust with the beaten egg and sprinkle with additional sugar.
5. Bake: Bake in the preheated oven for 35-40 minutes or until the crust is golden and the filling is bubbly.
Let cool for at least 10 minutes before slicing.
6. Serve: Enjoy the galette warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations and Tips:
- Fruit Variations: Feel free to use other berries such as blueberries, raspberries, or blackberries, either alone or in combination with red currants.
- Spice It Up: Add a pinch of cinnamon or nutmeg to the filling for extra warmth and depth of flavor.
- Make Ahead: Prepare the dough in advance and store it in the refrigerator for up to two days or freeze for later use.
- Serving Suggestion: Serve with a drizzle of honey or a sprinkle of powdered sugar for added sweetness.
Enjoy your Rustic Red Currant Galette as a delicious celebration of summer!
Red Currant Crumble Bars
Red currant crumble bars are a scrumptious dessert that combines the tartness of fresh red currants with a buttery crumble topping. Perfect for summer gatherings, picnics, or simply to satisfy a sweet craving, these bars are a delightful treat for both kids and adults alike.
With a preparation time of about 30 minutes and an additional baking time of 30 minutes, you can whip up this delicious dessert with simplicity.
Ingredients:
- 2 cups fresh red currants, washed and stemmed
- 1/2 cup granulated sugar (adjust based on tartness)
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
- In a medium bowl, combine the washed red currants, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently mix until the currants are well-coated and set aside to allow the sugar to release some juices.
- In another large bowl, mix the flour, rolled oats, brown sugar, baking powder, and salt. Add the softened butter and use your hands or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Press about two-thirds of the crumble mixture into the bottom of the prepared baking pan to form the base. Spread the red currant mixture evenly over the crumble base.
- Sprinkle the remaining crumble mixture over the top of the red currant layer to create the topping.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the filling is bubbling.
- Once baked, remove from the oven and let it cool completely in the pan before slicing into bars. Optionally, dust with powdered sugar before serving.
Variations & Tips:
- For added flavor, consider mixing in some lemon zest or almond extract into the red currant filling.
- You can substitute red currants with other berries like blueberries or raspberries for a different taste.
- To make it gluten-free, use a gluten-free flour blend in place of all-purpose flour and validate oats are certified gluten-free.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
Red Currant Ice Cream
Red currant ice cream is a delightful and invigorating dessert perfect for hot summer days. Its tangy flavor balances the creamy texture, making it a unique treat that both adults and children will enjoy. This recipe is ideal for gatherings, barbecues, or indulgent afternoons at home, taking approximately 30 minutes of active preparation time (plus a freezing period of at least 4 hours).
Ingredients
- 2 cups fresh red currants, cleaned and stems removed
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- A pinch of salt
Cooking Steps
- Prepare the Currants: In a medium saucepan, combine the red currants and 1/4 cup of the sugar. Cook over medium heat, stirring occasionally, until the currants release their juices and start to break down, about 5-7 minutes. Remove from heat and allow to cool slightly.
- Blend the Mixture: Once cooled, use a blender or immersion blender to puree the currant mixture until smooth. If desired, strain the puree through a fine-mesh sieve to remove the seeds for a smoother texture.
- Mix the Ice Cream Base: In a mixing bowl, whisk together the remaining sugar, lemon juice, heavy cream, whole milk, vanilla extract, and a pinch of salt until the sugar is dissolved.
- Combine Currants and Base: Stir the currant puree into the cream mixture until well combined.
- Chill: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up further.
- Serve: Scoop into bowls or cones and enjoy this invigorating treat, garnished with fresh currants if desired.
Variations and Tips
- Mixed Berry Ice Cream: Substitute half of the red currants with other berries like raspberries or blueberries for a mixed berry flavor.
- Herbal Infusion: Add a few sprigs of mint or basil during the cooking stage for an herbal twist; strain out before blending.
- Vegan Option: Replace heavy cream with coconut cream and whole milk with almond milk for a dairy-free version.
- Serving Suggestion: Pair the ice cream with a drizzle of honey or a dollop of whipped cream for added indulgence.
Enjoy your homemade red currant ice cream as a deliciously fruity summer delight!
Lemon Red Currant Scones
Lemon Red Currant Scones are a delightful treat that combines the tangy flavor of fresh red currants with the bright zest of lemon, resulting in a light, fluffy pastry perfect for afternoon tea or brunch.
These scones are ideal for anyone looking to impress guests or enjoy a special snack with coffee. The preparation time for this recipe is approximately 30 minutes, with an additional 15-20 minutes for baking, making it a quick yet elegant addition to any summer gathering.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh red currants
- Zest of 1 lemon
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- Additional granulated sugar for topping (optional)
- Lemon glaze (optional: mix powdered sugar with lemon juice)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gently fold in the red currants and lemon zest.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour this wet mixture into the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick.
- Cut the dough into 8 wedges and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle the tops with additional granulated sugar if desired.
- Bake for 15-20 minutes or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly on the baking sheet before serving warm. Drizzle with lemon glaze, if using.
Variations and Tips:
- Add-ins: Consider adding white chocolate chips or lemon zest for extra sweetness and flavor.
- Frozen Currants: If fresh red currants are not available, frozen ones can be used—just add them directly without thawing.
- Storage: Scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or frozen for up to a month.
- Serving suggestion: Serve with clotted cream or butter to enhance the flavors.
Spiced Red Currant Muffins
Spiced Red Currant Muffins are a delightful and slightly tart treat, perfect for breakfast or an afternoon snack. These muffins are ideal for those who love the combination of sweet and tangy flavors, and they’re a wonderful way to use fresh red currants during the summer months. The preparation time for these muffins is approximately 15 minutes, with an additional 20 minutes for baking, making them quick to whip up when you’re short on time.
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh red currants
Cooking Steps:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugars until well-combined.
- In another bowl, mix the melted butter, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to over-mix; the batter should be slightly lumpy.
- Fold in the fresh red currants until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Variations and Tips:
- Substitute half of the red currants with blueberries or raspberries for a mixed berry muffin.
- For an extra touch, sprinkle some coarse sugar on top of the muffins before baking for a sweet, crunchy topping.
- If you prefer a gluten-free version, replace the flours with a gluten-free all-purpose blend and confirm that any other ingredients used are certified gluten-free.
- For added protein, consider folding in some chopped nuts or seeds, such as walnuts or sunflower seeds.
- Store the muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage. Enjoy warm or at room temperature!
Red Currant and Coconut Panna Cotta
Red Currant and Coconut Panna Cotta is a delightful and invigorating dessert that beautifully balances the tartness of red currants with the creamy richness of coconut. This elegant dessert is perfect for summer gatherings, whether you’re hosting a garden party, a casual family get-together, or simply treating yourself to a special end to the day.
The preparation time is about 15 minutes, plus chilling time, so you can easily make it ahead of time for convenience.
Ingredients:
- 1 cup coconut milk
- 1 cup heavy cream
- 1/2 cup sugar
- 2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1 cup fresh red currants (plus extra for garnish)
- 1 teaspoon vanilla extract
- Pinch of salt
Cooking Steps:
- In a small bowl, sprinkle the gelatin over cold water and let it bloom for about 5 minutes.
- In a medium saucepan over low heat, combine coconut milk, heavy cream, sugar, and salt. Stir until the sugar has dissolved, and the mixture is heated through but not boiling.
- Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Mix in the vanilla extract.
- Allow the mixture to cool slightly before dividing it evenly into your serving cups or molds.
- Refrigerate for at least 4 hours, or until set.
- While the panna cotta sets, prepare a simple red currant sauce by heating the fresh red currants in a small saucepan over medium heat until they start to release their juices. You can mash them lightly for a smoother sauce. Optionally, add a little sugar to taste, then strain if preferred.
- Once the panna cotta is set, pour the red currant sauce on top and garnish with additional red currants before serving.
Variations & Tips:
- For a vegan alternative, substitute the heavy cream with more coconut milk, and use a plant-based sweetener.
- Experiment with flavor by adding a few drops of almond extract or mixing in some lime juice for a citrusy twist.
- If red currants are not available, you can replace them with other berries like raspberries or strawberries for a similar result.
- To avoid lumps, confirm that the gelatin is completely dissolved in the cream mixture before chilling.
