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Red, White, and Blue Parfaits


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Member since 2006

Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

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