Blackcurrant Panna Cotta

Incredibly fruity, creamy smooth pudding. A great way to eat fresh blackcurrants.

1. 1

   Put the gelatine / vegetarian equivalent in a dish, cover with cold water and leave to soften.
   Put the blackcurrants in a saucepan with the sugar. Place over a medium heat for 5-10 minutes, stirring now and then, until the fruit has softened.
   Pour through a metal sieve into a bowl or a jug, pushing down on the fruit with a spoon to get as much puree as you can. Stir in the crème de cassis.
   Put the milk and cream in a clean saucepan over a medium heat until bubbles appear around the edges, then remove from the heat, before it boils. Squeeze the leaves of gelatine / vegetarian equivalent then add them to the hot milk and cream and stir until dissolved.
   Pour into the blackcurrant puree and stir until smooth.
   Rinse 4 individual dariole / brioche moulds, ramekins or similar with cold water then fill with the blackcurrant cream. You could also make one large one, to serve 4, using a 500 ml jelly mould or pudding basin. Cover with cling film and chill in the fridge for at least 6 hours, to set (can be left overnight). A larger one may need to be left for at least 8 hours.
   Remove the cling film and dip the mould / dish into bowl of hot water for a few seconds to loosen the panna cotta, then Invert onto a plate and turn it out. If you are using a metal mould, you can gently heat the outside with a kitchen blow torch to loosen instead.