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🍰 Creamy Panna Cotta with Fresh Redcurrant Sauce

479 kcal · 30 min · 4 servings

Ingredients

• 1 vanilla pod
• 500 ml whipping cream
• 50 g sugar
• 5 sheets white gelatin
• 250 g blackcurrants
• 20 ml crème de cassis
• 1 tsp powdered sugar

Instructions

1. 1. Slice the vanilla pod lengthwise.
2. 2. Add the vanilla pod, cream, and sugar to a pot.
3. 3. Bring the mixture to a boil.
4. 4. Remove the pot from the heat.
5. 5. Let the vanilla cream steep for about 10 minutes.
6. 6. Soak the gelatin in a bowl of cold water.
7. 7. Strain the vanilla cream through a fine sieve into a clean pot.
8. 8. Squeeze the soaked gelatin well.
9. 9. Add the gelatin to the warm vanilla cream.
10. 10. Stir until the gelatin is completely dissolved.
11. 11. Rinse four molds or glasses with cold water.
12. 12. Pour the cream mixture into the molds.
13. 13. Let the puddings cool down.
14. 14. Place them in the refrigerator for at least 4 hours until set.
15. 15. Wash the redcurrants before serving.
16. 16. Remove the stems from the berries.
17. 17. Let the berries drain.
18. 18. Puree the redcurrants finely.
19. 19. Press the puree through a sieve to remove seeds.
20. 20. Mix the sauce with the liqueur and powdered sugar.
21. 21. Reserve the mint for decoration.
22. 22. Pour the redcurrant sauce over the panna cotta.

Nutrition per serving

• kcal: 479
• Protein: 6 g · Fett/Fat: 40 g · Carbs: 22 g