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Currant wood panna cotta

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Ingredients for 8 servings:

  • 400 ml cream
  • 200 ml milk
  • 80 g sugar
  • 100 g currant twig(s)
  • 3 sheets of gelatin

Instructions

Working time approx. 10 minutes; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 6 hours 20 minutes

unusual subtle aroma that no one will guess

Currant bushes should be pruned every year. The twigs can be reused for this recipe. Cut the currant wood into small pieces. Combine with milk, cream, and sugar, bring to a boil, let it bubble a few times, and let it sit in the refrigerator for a whole day. After the long resting time, pour the panna cotta mixture through a sieve and collect it. Heat to 80°C (176°F) and dissolve the softened gelatin in it. Pour into dessert molds and let it set in the refrigerator for a few hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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