# What You'll 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
# How-To Steps:
01 - In a small bowl, sprinkle the gelatin over 2 tablespoons cold water and let bloom for 5 minutes until softened.
02 - In a medium saucepan, combine heavy cream, milk, and sugar. Heat gently over medium heat, stirring until sugar dissolves completely. Do not allow the mixture to boil.
03 - Remove from heat. Add the bloomed gelatin and vanilla extract. Whisk until the gelatin is fully dissolved and the mixture is smooth.
04 - In a separate small saucepan, combine black currants, 3 tablespoons sugar, and 2 tablespoons water. Simmer over medium heat for 5-7 minutes until berries burst and the mixture thickens slightly.
05 - Pass the black currant mixture through a fine-mesh sieve, pressing gently to extract as much juice as possible. Discard the solids.
06 - Whisk the strained black currant puree into the warm cream mixture until fully incorporated and the color is uniform.
07 - Pour the mixture evenly into 4 lightly greased ramekins or dessert glasses. Allow to cool to room temperature, then refrigerate for at least 4 hours or until completely set.
08 - Heat black currant jam and 1 tablespoon water in a small saucepan until melted and smooth. Allow to cool slightly, then spoon a thin layer over each panna cotta before serving.
