- 1 cup mascarpone
- 1 cup double cream
- 11/3 cup red currant
- 1/3 cup sugar
- 4 gelatine leaves
- 1 tablespoons vanilla extract
- 1 tablespoons strawberry jelly
Soak the gelatine leaves in cold water. Place the mascarpone, cream, vanilla and sugar into a small saucepan over medium heat. Stir continuously until the mixture starts to simmer. Remove from the heat.
Drain the gelatine leaves and stir them in until dissolved.
Pass the sauce through a sieve and divide it into ramekins or moulds. Leave aside to cool. After they have reached room temperature, cover them with cling film and place in the fridge for at least 6 hours.
Before serving, place the desserts in the freezer for 10 minutes. Boil water and pour it into a bowl. Dip each mould into the water up to its rim for a few seconds but be careful not to overflow. You don’t want any water to get into the panna cotta. Turn each mascarpone panna cotta out onto a serving plate. If it doesn’t fall out on the plate easily, return to the warm water bath to ease them out.
Pour the strawberry jelly into a small bowl. Stir in 1 tbsp hot water to obtain strawberry syrup. Decorate the mascarpone panna cotta with strawberry syrup and redcurrant. Serve immediately or refrigerate for up to 5 days.