Blackcurrant panna cotta verrines

 Blackcurrant panna cotta verrines

These panna cotta verrines make for a very indulgent dessert which is easy to prepare.

For: 6 persons

Preparation time: 30 minutes

Cooling-off time: several hours


For the mixture:

• 50 cl liquid cream

• 50 g caster sugar

• 3 sheets of gelatine

• 1 vanilla bean

For the coulis:

• 200 g blackcurrant

• 100 g caster sugar

• 10 cl of water


The mixture:

1. Simmer the liquid cream, sugar and the vanilla pod in a saucepan. Remove the pan from the heat at the start of boiling.

2. Add the 3 sheets of gelatine previously soaked in cold water. Mix.

3. Pour the desired amount into the verrines.

4. Allow to cool for a few hours.

The coulis:

1. Place the sugar and 10 cl of water in a saucepan, stir until it becomes thick.

2. Add the blackcurrant, leave to cook, while mixing.

3. Pass through a cheesecloth to obtain a smooth coulis.


1. Pour the coulis over the cooled panna cotta and serve cold.

2. Add a personal touch: a walnut on the top, a whole fruit, some almonds ...