Annie Bell's Blackcurrant Panna Cotta

Perfection on a plate: intense, fragrant fruitiness and meltingly sweet texture.


1. Have ready 4 x 150ml ramekins or other decorative pots or glasses. Cut the gelatine leaves into broad strips. Place these in a small bowl, cover with cold water and leave to soak for 5 minutes, then drain.
2. At the same time place the blackcurrants in a small pan. Add the sugar and heat gently for 4-5 minutes, stirring occasionally, until the fruit is soft and sitting in a pool of syrup. Press through a sieve, then add the soaked gelatine and stir to dissolve.
3. Heat the crème fraîche in a small saucepan until it liquefies, then stir in the blackcurrant purée. Pour the mixture into the ramekins. Cover and leave to cool, then chill in the fridge overnight until set.
4. When ready to serve, turn out the panna cottas on to dessert plates if you wish. (Run a knife around the edge of each ramekin first.) Decorate with extra blackcurrants, if using, and finish with a dollop of crème fraîche and a dusting of icing sugar.

Hints 'n' Tips

NOTE We used Supercook brand leaf gelatine. Alternatively, use powdered gelatine (again, Supercook is good): you will need 1&#8260,2 sachet. Follow the packet instructions for dissolving. For other brands, consult the packet for the correct gelatine-to-liquid ratio.


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