Watch Woody’s Weekly Update 31June 27, 2014
Gas tank empty? It could cost you in more ways than one.July 1, 2014
Mmm…Two kinds of smooth, tasty gelatin! Red currant and panna cotta (made with cream), topped with blueberries. I can’t think of a better way to stay cool while you’re waiting for the fireworks to start!!
4 1/2 pound(s) fresh red currants, stemmed
3 cup(s) sugar
3 envelope(s) unflavored gelatin (about 6 3/4 teaspoons)
2 envelope(s) unflavored gelatin (about 4 1/2 teaspoons)
3 1/2 cup(s) whole milk
1 cup(s) heavy cream
3/4 cup(s) sugar
1 1/2 pound(s) fresh blueberries
2 ounce(s) fresh currants, on the stem
- Make the currant gelatin: Put currants and sugar in a large saucepan. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.
- Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes. Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.
- Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids. Remove from water bath, and let stand, stirring occasionally, until cool but not set. Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside. Refrigerate glasses until gelatin is completely set, about 1 hour.
- Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.
- Put milk, cream, and sugar into a medium saucepan; bring almost to a boil. Reduce to a simmer. Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes. Pour through a fine sieve into a bowl set in an ice-water bath. Remove from water bath; let stand, stirring occasionally, until cool but not set.
- Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside. Refrigerate glasses until panna cotta is set, about 1 hour. Repeat with another layer of currant gelatin and panna cotta. If either mixture becomes too firm, set over a pot of simmering water until softened.
- To serve, top each parfait with blueberries and currants.