I finally got back into ordering from the Food Assembly and was so happy to find currants! Red currants are something you can easily get at the farmers market or even local supermarket in Croatia and so when I last lived in Zagreb, I loved to get them for smoothies. I don’t have a problem with their tartness and will even eat them as is, except well black currants. Those are way too tart, which is why I decided to make this panna cotta with both the red and black, plus a bit of honey. Using part mascarpone cheese makes it somewhere in between a traditional panna cotta and a mouse, which really tastes fantastic. Let it sit out a bit before serving, as the closer to room temperature it is, the lighter it gets.
Note: They take about 6 hours to set, so it’s best to do these early in the morning if you want them later in the day, or overnight.
- 125 g of black currants (cassis)
- 75 g of red currants
- 60 g of sugar
- 3 tablespoons of honey
- 250 g of mascarpone cheese
- 250 ml of heavy cream (35%)
Place the currants into a small pot with the sugar and honey. Cook until the currants break down and the sugar has dissolved.
In the meantime, place the gelatin in a medium size bowl and cover with cold water to soften. After about 5 minutes drain the water.
Once the currant syrup is done, strain into the bowl with the gelatin.
In another small pot add the mascarpone and heavy cream and heat over medium heat. Cook until the mascarpone fully dissolves, stirring frequently to prevent it from burning. Add to the currant syrup/gelatin and mix well.
Pour the mixture into ramekins (or water glasses if thats all you have), cover in plastic wrap and place in the fridge to set.
Let stand on the counter for at least 15 minutes before serving, as its best more at room temperature. Serve with homemade whipped cream.