A sumptuous Layered Blackcurrant Panna Cotta with White Chocolate. Sweet vanilla set against tangy berries… rich, creamy and silky smooth. This no bake dessert is naturally gluten free and dinner party ready.
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Updated and improved 23rd November 2022
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Layered Blackcurrant Panna Cotta with White Chocolate – a dinner party beauty
A couple of years back I invested in a blackcurrant bush. This recipe for Layered Blackcurrant Panna Cotta is one of the fruits of its labour. And it’s delicious… With two different panna cotta layers… one a white chocolate version and the other made with blackcurrants, it’s an amazing balance of sweet vanilla against slightly tart and fruity. It’s beautiful too.
And while two layers may make it look like a fancy dessert that you’ve slaved over for hours, it’s actually easier than you might think. Sure it takes a little extra time, because there are two layers to make… But its advantage is that it can be made a couple of days ahead of when it’s needed. And THAT makes Layered Blackcurrant Panna Cotta the perfect dinner party dessert.
What is Panna Cotta?
Panna Cotta is an Italian dessert and is one of my most favourite puddings ever… The literal translation is ‘cooked cream’ and it is traditionally made with a simple combination of sweetened cream and gelatine. However… The decadent Panna Cotta is a humble canvas for so much more…
Although Vanilla Panna Cotta may be the most common variant, it can be infused with any number of flavours and fruits. From chocolate or coffee, to infusions of lavender, rose, Raspberry Panna Cotta and even melon.
And for those wanting something a little less ‘rich’ (although it was never meant to be a ‘skinny’ dessert), the cream can easily be subbed for yoghurt or crème fraiche.
The only proviso is (and always should be) that Panna Cotta is not ‘jelly’ as such… Indeed, a good panna cotta should only be set to the point of holding well, but still with a good wobble and a silky melt-in-the-mouth consistency.
Is it easy to make this layered Panna Cotta?
I think so yes. While my Blackcurrant Panna Cotta may involve making two separate flavour layers (IF you want to do the whole layered thing), each one is actually really easy to make. Even better… there is no baking involved…
As long as you have a hob, a couple of saucepans, a wooden/silicone spoon, a set of weighing scales and a sieve, you’re more or less good to go. There’s really nothing tricky to it (as long as you follow the recipe and make sure the bottom layer is set before adding the top one). If I can make it… anyone can.
Where to find blackcurrants to make Blackcurrant Panna Cotta
Finding fresh blackcurrants to make Blackcurrant Panna Cotta may be the trickiest bit about making it. Why? Because they are not something that is routinely found in the supermarket. You may be lucky to come across a few in a good greengrocer or farm shop, but frustratingly, they are rather elusive.
But here’s the thing… The UK (apparently) has the ideal climate for growing them… It’s so good that (according to ‘Countryside’ magazine) we harvest about 14 billion blackcurrant berries every year. So where on earth do they all go?
Well… Sadly, Ribena snaffles over 90% of them to make their blackcurrant squash. And while it may be the nation’s favourite, it also means that there are very few left for the rest of us!
So, what are the options?
- If you do manage to find them fresh… Grab them quick. Or sometimes (in season) they can be found online for delivery.
- Grow your own blackcurrant bush… Seriously! They don’t need a lot of space or attention and the reward is a shed-load of the freshest berries.
- Buy them frozen – In the past, I’ve seen them randomly in Asda and Farmdrop, although more commonly in local farm shops with freezer sections too.
- However… If you can’t find them fresh or frozen, tinned ones are fine… NOT the ones that come as fruit filling, but simple canned blackcurrants in juice. And make sure they have no added sugar. I usually buy mine from Sainsbury’s. But be sure to drain them thoroughly before use, or it will take forever to make the puree and any extra juice may lead to panna cotta that won’t set.
Can I make this layered panna cotta recipe with other fruit?
Although Blackcurrant Panna Cotta is rather special, if you want to layer with an alternative, then yes… this recipe can be made with alternative fruit… Specifically, I would suggest using an alternative fresh zingy currant or berry. First, because it is likely to offer a similar tang when set against the white chocolate panna cotta layer. Second, because the qualities will be similar in terms of gelling and setting for the ratios given in the recipe. My favourite options (for tanginess) would be to use…
- Blackberries
- Raspberries (we also have a separate Raspberry Panna Cotta recipe)
- Red or white currants
- Gooseberries (actually… I hate gooseberries, but I think they could make an interesting panna cotta)
What type of gelatine should I use to make Blackcurrant Panna Cotta?
To be clear at the outset, not all gelatines are equal. But while they can all be used to make Blackcurrant Panna Cotta set, their individual purity could impact the ultimate clarity and flavour of the dessert.
So what’s the difference?
There are 5 different ‘grades’ of gelatine leaves (plus a powder)… titanium, bronze, silver, gold and platinum. Each varies by weight and has a different ‘bloom strength’ (ie ability to set a gel). Thus, weight for weight, platinum leaf gelatine will have the strongest gelling capacity and titanium, the least. HOWEVER…
To compensate for the comparative bloom strength, manufacturers usually create the leaves so that the overall ability to set will remain more or less equal regardless of grade… Meaning that 1 platinum leaf can be used in the same way as 1 bronze leaf.
I always use Platinum gelatine leaves in my desserts, because leaf for leaf, they offer the purest and cleanest option of all the grades for the least weight. This means that I can guarantee no hint of gelatine flavour or smell and that the intended flavour of the dessert will always shine through. Specifically, I use the Dr Oetker Platinum Grade Leaf Gelatine, because it is the brand I have found easiest to source.
But… Can I use gelatine powder instead of leaves?
In considering the use of gelatine leaves vs powder, I would always recommend using leaves for making desserts, for the following reasons…
- They set clearer, cleaner and with less flavour (and odour) than powder.
- Leaves are not ‘granular’ and thus result in a smoother consistency when set… This is essential when making Panna Cotta (blackcurrant or otherwise).
- If making a dish which requires a ‘clear’ jelly, sheets offer a cleaner and more transparent set.
If you do wish to use powder, check the packet instructions for how to convert from using leaves.
Tips for making the best Blackcurrant and White Chocolate Panna Cotta
- Make sure to soak the gelatine leaves in cold water for 5 to 10 minutes and then drain off the excess water from each sheet, before dissolving in the hot panna cotta liquid. This is important to ensure it dissolves easily and consistently.
- Pop the dessert moulds into a freezer ahead of making the panna cotta, so that they are super-cold and ready. This will help the liquid panna cotta to cool and set quickly.
- When heating the milk and cream, do not let it boil (unless instructed otherwise). Remove from the heat as soon as it is ‘almost’ at simmer point (when a few bubbles are forming around the edges).
- When making the blackcurrant purée, simmer the fruit for about 10 minutes to reduce the liquid slightly so that it is not too watery. If reduced too much, simply add a little milk to make up the volume for the panna cotta.
- Remove all fruit pips and skins by pushing the simmered fruit through a fine-mesh sieve. This will ensure the panna cotta is silky smooth.
- Use a tea strainer or small sieve when pouring the panna cotta custard into the moulds. This will remove any remaining lumps and impurities.
- When setting the panna cotta, cool as quickly as possible using a fridge and cover with a tray or clingfilm, to prevent skin forming.
- Make sure the first layer of panna cotta is completely set and very cold before topping with the second. And make sure the second custard is not boiling hot when added, to avoid melting the first (although it will still be warm and liquid).
Is Blackcurrant and White Chocolate Panna Cotta safe for People with Coeliac Disease?
Yes. There are no specific gluten-containing ingredients used in making my Blackcurrant and White Chocolate Panna Cotta. Thus, it is naturally gluten free and safe for people with Coeliac Disease (Celiac). The only proviso on this recipe is to use white chocolate that is certified as gluten free. Check the ingredient label carefully to make sure there is no ‘hidden gluten’ (such as barley malt). Or any ‘may contain’ warnings from cross-contamination.
Can I make this dessert dairy free as well as gluten free?
Yes. If you want to make Layered Blackcurrant Panna Cotta dairy free, simply sub the cream, milk and white chocolate for your favourite dairy free equivalent alternatives.
How to serve Layered Blackcurrant Panna Cotta with White Chocolate
My Blackcurrant and White Chocolate Panna Cotta needs no dressing up… It’s delicious served ‘naked’ with maybe a few berries on the side.
However… I have also included a recipe for blackcurrant coulis (sauce) to be used for decoration and/or drizzling over at the table.
Have you made my Blackcurrant Panna Cotta?
And that’s all I need to tell you. The recipe for my Blackcurrant Panna Cotta with White Chocolate is below. If I’ve missed anything or you have any other queries, just shout… Leave a comment, email me or tag me on social media…
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For lots of other dessert inspiration, head over to our dedicated Desserts and Trifles Index and our Dinner Party Puddings and Flourless Desserts Guide. There are so many to choose from, you’ll be spoilt for choice.
And our Recipe Index is the start point for everything gluten free… Hundreds of recipes shared with my love… And all for FREE.
More blackcurrant recipes you’ll love
Huge apologies (6.7.22) – I discovered a critical typo error (that has now been corrected) on the recipe with regard to gelatine weight for the White Chocolate Panna Cotta. It should have read 5g xx
Layered Blackcurrant and White Chocolate Panna Cotta
Key equipment
- 6 individual pudding basins/silicone moulds
- flat-bottomed bowl
- chopping board
- sharp knife
- measuring jug
- saucepans
- hob
- tea strainer/fine sieve
- fridge
Ingredients
White Chocolate Panna Cotta
- 3.2 g PLATINUM grade leaf gelatine
- 105 ml/g whole milk full fat Milk
- 200 ml/g double cream (heavy cream)
- 35 g caster sugar (super-fine sugar)
- 50 g good quality white chocolate chopped
Blackcurrant Panna Cotta
- 140 g blackcurrants (fresh, frozen or tinned (thoroughly drained)
- 50 g white caster sugar
- 2½ g PLATINUM grade leaf gelatine (1½ leaves)
- 220 ml/g double cream (heavy cream)
Blackcurrant Coulis Sauce (optional)
- 150 g blackcurrants
- 3 tbsp caster sugar
- 3 tsp water
- 1 tbsp Cassis blackcurrant liqueur (optional)
Instructions
White Chocolate Panna Cotta
- Place 6 individual non-stick pudding basins (or equivalent) in the freezer (if possible) or fridge to chill.
- Soak the gelatine leaves in cold water to soften for 5 to 10 minutes as per instructions on the packet.
- Heat the milk in a small saucepan until it is just below simmering point and then remove from the heat immediately. Do not allow to boil.
- Drain the gelatine and squeeze out any excess water.
- Add to the hot milk, stirring until completely dissolved.
- Pour the cream into a larger saucepan and add the sugar.
- Bring just to a boil over a medium heat, stirring constantly. As soon as it starts to boil, remove immediately from the heat.
- Add the chopped white chocolate and stir until completely melted and smooth.
- Pour the milk-gelatine mix into the cream-chocolate pan and stir until fully combined.
- Take the moulds from the freezer and pour the panna cotta mixture through a tea strainer or sieve into the moulds, in equal portions.
- Cool the puddings as quickly as possible (cover the moulds with cling film/a tray to limit a skin forming).
- Chill in the fridge until completely set.
Blackcurrant Puree for Panna Cotta (make while the first layer is setting or ahead of time)
- Weigh the blackcurrants and sugar into a saucepan.
- Set over a low heat on the hob, stirring continuously, until the sugar dissolves and the blackcurrants start to break down.
- Squash the fruit against the sides of the pan to release the juice and simmer, stirring intermittently until the liquid has reduced a little (about 10 minutes).
- Remove from the heat and cool slightly, before straining through a fine-meshed sieve. Work the fruit with the back of a spoon to push as much pulp and juice through as possible. Discard the remaining fibre.
- Measure the puree in a jug to about 100 ml. If it is less, make up the amount with a drop of milk.
Blackcurrant Panna Cotta
- When the first panna cotta layer has fully set, prepare the blackcurrant panna cotta.
- Soak the gelatine leaves in cold water to soften for 5 to 10 minutes as per instructions on the packet.
- Warm the puree in a pan or microwave until just simmering. Remove from the heat.
- Drain the gelatine and squeeze out any excess water and add to the hot puree, stirring until completely dissolved.
- Immediately heat the cream in a small clean saucepan until it is just below simmering point and then remove from the heat. Do not allow to boil.
- Pour the puree-gelatine mix into the cream pan and stir until fully combined.
- Cool slightly, stirring, but do not allow to thicken.
- Take the partially-filled moulds from the fridge and quickly pour the blackcurrant panna cotta mixture through a tea strainer or sieve into the moulds, in equal portions (on top of the white chocolate panna cotta).
- Cool the puddings as quickly as possible (cover the moulds with cling film/a tray to limit a skin forming).
- Chill in the fridge until completely set.
Blackcurrant Coulis
- While the panna cotta is setting, make the coulis (or make ahead of time)
- Place the blackcurrants, sugar and water in a saucepan.
- Set over a low heat on the hob, stirring continuously, until the sugar dissolves and the blackcurrants start to break down.
- Squash the fruit against the sides of the pan to release the juice and simmer, stirring intermittently until the liquid has reduced a little (about 10 minutes).
- Remove from the heat and cool slightly, before straining through a fine-meshed sieve. Work the fruit with the back of a spoon to push as much pulp and juice through as possible. Discard the remaining fibre.
- Add the Cassis (if using), stir through and set aside to cool completely.
To serve
- Gently warm the outside of each pudding basin and carefully tip each Panna Cotta onto a serving plate. (I usually give the outside of each pudding basin a very quick dip in very hot water (being careful not to get ANY liquid on the Panna Cotta surface)). Carefully run a knife around the edge if sticking.
- Serve with a drizzle of blackcurrant coulis and some berries, or as it is.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
This is beautiful!! Thanks for sharing at the What’s for Dinner party! I hope your week is going fantastic!
Thank you so much. You’re welcome xx
Never have I ever tried, let alone made Panna Cotta, the images of this recipe drew me in immediately – such a beautiful dessert. It would be rude not to make this now!
Oh no! You must. Panna Cotta is an Italian favourite here. And super-easy to make dairy free and vegan xx
I’m really excited by this! I was picking blackcurrants today and I’m always looking for new ideas to use them. This is such a pretty dessert and great that it can be made ahead of time.
Yay! You have blackcurrants! Fabulous!
I also have a great recipe for Blackcurrant Meringue Pie too. Which you’ll love xxx
https://www.glutenfreealchemist.com/blackcurrant-meringue-pie-gluten-free-pastry/
So elegant, and perfect for summer; I have pinned to try very soon!
Thank You Irene. I hope you love it too xx