# What You Need:
→ Panna Cotta Base
01 - 2 cups heavy cream
02 - 1/2 cup whole milk
03 - 1/2 cup granulated sugar
04 - 1 1/2 teaspoons powdered gelatin
05 - 2 tablespoons cold water
06 - 1 teaspoon pure vanilla extract
→ Black Currant Layer
07 - 1 cup fresh or frozen black currants
08 - 3 tablespoons granulated sugar
09 - 2 tablespoons water
→ Black Currant Glaze
10 - 1/3 cup black currant jam or preserves
11 - 1 tablespoon water
# Directions:
01 - Sprinkle powdered gelatin over 2 tablespoons cold water in a small bowl. Allow to bloom for 5 minutes until fully absorbed.
02 - Combine heavy cream, whole milk, and sugar in a medium saucepan. Heat gently over medium heat, stirring constantly until sugar completely dissolves. Do not allow mixture to boil.
03 - Remove cream mixture from heat. Add bloomed gelatin and vanilla extract. Whisk vigorously until gelatin is fully dissolved and mixture is smooth.
04 - Combine black currants, 3 tablespoons sugar, and 2 tablespoons water in a separate small saucepan. Simmer over medium heat for 5 to 7 minutes until berries burst and liquid reduces slightly.
05 - Pour black currant mixture through a fine-mesh sieve, pressing solids with the back of a spoon to extract maximum juice and color. Discard fruit solids.
06 - Whisk strained black currant puree into the warm cream mixture until completely incorporated and color is uniform throughout.
07 - Divide mixture evenly among 4 lightly greased ramekins or dessert glasses. Cool to room temperature, then refrigerate for at least 4 hours until custard is set and holds its shape.
08 - Heat black currant jam and 1 tablespoon water in a small saucepan over low heat, stirring until completely melted and smooth. Cool slightly, then spoon thin layer over each panna cotta immediately before serving.
