Gloriously patriotic and delicious, these layered parfait-like desserts are made with panna cotta and red current gelatin, layered and topped with fresh berries.
Red, White, and Blues
Author: Martha Stewart Living
Recipe type: Desserts
- 4 1/2 pounds fresh red currants, stemmed
- 3 Cups sugar
- 3 envelopes unflavored gelatin (about 6 3/4 teaspoons)
- 2 envelopes unflavored gelatin (about 4 1/2 teaspoons)
- 3 1/2 Cups whole milk
- 1 Cup heavy cream
- 3/4 Cup sugar
- 1 1/2 pounds fresh blueberries
- 2 ounces fresh currants, on the stem
- Make the currant gelatin: Put currants and sugar in a large saucepan. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.
- Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes. Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.
- Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids. Remove from water bath, and let stand, stirring occasionally, until cool but not set. Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside. Refrigerate glasses until gelatin is completely set, about 1 hour.
- Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.
- Put milk, cream, and sugar into a medium saucepan; bring almost to a boil. Reduce to a simmer. Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes. Pour through a fine sieve into a bowl set in an ice-water bath. Remove from water bath; let stand, stirring occasionally, until cool but not set.
- Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside. Refrigerate glasses until panna cotta is set, about 1 hour. Repeat with another layer of currant gelatin and panna cotta. If either mixture becomes too firm, set over a pot of simmering water until softened.
- To serve, top each parfait with blueberries and currants, dividing evenly.
This recipe yields 12 servings.