Blackcurrant Panna Cotta

Taken from Carina forum (The recipe is not in English)

400 ml double cream
200 ml semi-skimmed milk
50 ml liqueur Crème de Cassis
2 gelatine leaves (3,5 - 4g)
150 g fresh (frozen) blackcurrants
2 tsp caster sugar

Combine the blackcurrants, sugar and liqueur in a food processor then purée until smooth.
Pass the resultant purée through a fine-meshed sieve (this removes seeds and skin) then set the resultant liquid aside to rest for 20 minutes in the refrigerator.

Leave the gelatine in the water to soak

In the meantime, combine the milk and cream in a pan and slowly bring to a boil, take off the heat

Squeeze the excess water from the softened gelatine then add the gelatine leaves and mix slowly until dissolved.

When the gelatine has fully dissolved pass the cream mixture through a fine sieve then set aside to cool to room temperature.

Stir in the blackcurrant purée and mix thoroughly until smooth (adjust the sugar levels to taste, at this point).

Divide the mixture between about 4-6 moulds or ramekins then transfer to the refrigerator and chill for about 3-4 hours, or until set.

Once set, gently place the ramekin in hot water for a few seconds.

Invert the mould onto a plate an allow the panna cotta to come out.

Serve with fresh blackcurrants and fresh mint.

Source: Carina forum