RED, WHITE, AND BLUE PARFAITS

 

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Ingredients

  • 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

Directions

  • 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.

Notes

Author Credit: Martha Stewart Living

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