Food & Cooking Recipes Dessert & Treats Recipes Red, White, and Blue Parfaits 3.1 (91) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 14, 2020 Print Share Share Tweet Pin Email Yield: 12 Two kinds of smooth gelatin—red currant and panna cotta, which is made with cream—are topped with currants and blueberries for a red, white, and blue July 4th dessert parfait with a crowd-pleasing palette. Ingredients 4 ½ pounds fresh red currants, stemmed 3 cups sugar 3 envelopes unflavored gelatin (about 6 ¾ teaspoons) 2 envelopes unflavored gelatin (about 4 ½ teaspoons) 3 ½ cups whole milk 1 cup heavy cream ¾ cup sugar 1 ½ 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. Print