Panna cotta with currants

Ingredients for 4 servings:

• 3 sheets of white gelatin
• 1 vanilla pod(s)
• 50 g sugar
• 500 ml whipped cream
• 250 g currants
• 150 g jelly (raspberry-currant)
• 1 tbsp lemon juice
• some lemon balm

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 25 minutes

Cooked cream with fresh currants on top – a dream!

Soak the gelatine in cold water, split the vanilla pod lengthwise, and scrape out the seeds with the back of a knife. Place the whipped cream, vanilla seeds, and sugar in a saucepan, stir, and bring to a boil. Remove the pan from the heat, squeeze out the gelatine well, and dissolve it in the hot cream. Let the cream cool for 10 minutes, then pour into 4 dessert glasses and refrigerate for at least 3 hours to cool completely and set. Sort the currants and remove the berries from the stalks with a fork. Melt the raspberry and currant jelly with the lemon juice in a saucepan over medium heat until slightly melted. Remove from the heat and mix with the currants. Spread over the panna cotta and serve garnished with lemon balm.