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Red, White, and Blue Parfaits

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Two kinds of smooth gelatin -- red currant and panna cotta, which is made with cream -- are topped with currants and blueberries.

Source: Martha Stewart Living, July 2006
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91
  • gwinky
    26 NOV, 2011
    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.
    Reply
  • elenabasegio
    28 JUN, 2010
    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!
    Reply
  • slosh8715
    24 APR, 2010
    I will try the recipe. If I wanted red jello I would have gone to the jello site instead of martha.
    Reply
  • SuzieinGA
    1 JUL, 2008
    Forget the fruit and just buy red gelatin, you could even use sugar free!
    Reply
  • libbyellis
    26 JUN, 2008
    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 (?)
    Reply
  • libbyellis
    26 JUN, 2008
    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 (?)
    Reply
  • libbyellis
    26 JUN, 2008
    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 (?)
    Reply
  • beadlady1
    24 JUN, 2008
    can I use raspberry instead of currants ?
    Reply
  • NancyMadeline
    24 JUN, 2008
    Where the heck do you buy fresh currants ?
    Reply

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