GLOBAL GAS / dessert

Blackcurrant Vanilla Cream Pots

Vanilla panna cotta pots topped with a tart blackcurrant compote.

Ingredients

• 6 g powdered gelatine
• 3 tbsp cold water
• 300 ml double cream
• 150 ml whole milk
• 80 g caster sugar
• 1 tsp vanilla extract
• 180 g blackcurrants
• 2 tbsp water

Method

1. Sprinkle the gelatine over the cold water in a small bowl and leave for 5 minutes.
2. Warm the cream, milk, 50 g of the sugar and vanilla in a saucepan until steaming. Remove from the heat and stir in the soaked gelatine until dissolved.
3. Divide between four glasses, cool for 20 minutes and chill for at least 4 hours until set.
4. Simmer the blackcurrants with the remaining sugar and 2 tbsp water for 6–8 minutes. Cool, then chill.
5. Spoon the cold blackcurrant compote over the set cream pots.

Serve these in their glasses rather than turning them out.