Red, White, and Blue Parfaits

Directions

Make the currant gelatin: Put currants and sugar in a large saucepan.

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Bring to a boil.

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Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.

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Put 1/3 cup cold water into a small bowl; sprinkle with gelatin.

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Let soften 5 minutes.

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Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.

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Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids.

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Remove from water bath, and let stand, stirring occasionally, until cool but not set.

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Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside.

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Refrigerate glasses until gelatin is completely set, about 1 hour.

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Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.

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Put milk, cream, and sugar into a medium saucepan; bring almost to a boil.

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Reduce to a simmer.

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Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes.

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Pour through a fine sieve into a bowl set in an ice-water bath.

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Remove from water bath; let stand, stirring occasionally, until cool but not set.

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Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside.

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Refrigerate glasses until panna cotta is set, about 1 hour.

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Repeat with another layer of currant gelatin and panna cotta.

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If either mixture becomes too firm, set over a pot of simmering water until softened.

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To serve, top each parfait with blueberries and currants, dividing evenly.

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