Red, White, and Blue Parfaits
- Rate7
- Comments()
Two kinds of smooth gelatin -- red currant and panna cotta, which is made with cream -- are topped with currants and blueberries.
Martha Stewart Living, July 2006
- Yield Makes 12
Add to Shopping List
Ingredients
- 4 1/2 pounds fresh red currants, stemmed
- 3 cups sugar
- 3 envelopes unflavored gelatin (about 6 3/4 teaspoons)
- 2 envelopes unflavored gelatin (about 4 1/2 teaspoons)
- 3 1/2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1 1/2 pounds fresh blueberries
- 2 ounces fresh currants, on the stem
Directions
- 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, dividing evenly.
Recipe Reviews
More from Food
New From Our Blogs
-
Romantic Dinner for Two
Taste of the Test Kitchen, February 9, 2012 -
Secret Shortcut: Smoked Salmon
Taste of the Test Kitchen, February 8, 2012 -
Dipped In Chocolate For Valentine's Day
Taste of the Test Kitchen, February 6, 2012 -
Our Favorite Dips For Super Bowl Watching
Taste of the Test Kitchen, February 2, 2012 -
today's recipe: winter vegetable soup
Everyday Food Blog, January 31, 2012
I made this with raspberries and everyone RAVED. It was incredible. Be sure to use fruit at peak flavor! Straining is important, but it won't kill anyone to have a bit of seeds slip through.
I'm a pastry chef and I have to tell you that there is a HUGE difference between "red" jello and red currant gelatin. You can easily make this with strawberries, but you have to hull, then food process them, and then strain out the seeds and then proceed with the gelatin. I'm excited to try this one too!
I will try the recipe. If I wanted red jello I would have gone to the jello site instead of martha.
Forget the fruit and just buy red gelatin, you could even use sugar free!
No kidding! I am hoping to use strawberries somehow instead, as they're growing wild and rampant in the garden right now. I thought currants were more of an autumn thing (?)
No kidding! I am hoping to use strawberries somehow instead, as they're growing wild and rampant in the garden right now. I thought currants were more of an autumn thing (?)
No kidding! I am hoping to use strawberries somehow instead, as they're growing wild and rampant in the garden right now. I thought currants were more of an autumn thing (?)
can I use raspberry instead of currants ?
Where the heck do you buy fresh currants ?