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Red, White, and Blue Parfaits
Recipe Summary
Yield: Makes 12
Ingredients
Ingredient Checklist
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
Gallery
Red, White, and Blue Parfaits
Recipe Summary
Yield: Makes 12
Gallery
Red, White, and Blue Parfaits
Red, White, and Blue Parfaits
Red, White, and Blue Parfaits
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
Ingredients
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.
Reviews (9)
Add Rating & Review
91 Ratings
5 star values:
12
4 star values:
18
3 star values:
34
2 star values:
21
1 star values:
6
Reviews (9)
Add Rating & Review
91 Ratings
5 star values:
12
4 star values:
18
3 star values:
34
2 star values:
21
1 star values:
6
Add Rating & Review
91 Ratings
5 star values:
12
4 star values:
18
3 star values:
34
2 star values:
21
1 star values:
6
91 Ratings
5 star values:
12
4 star values:
18
3 star values:
34
2 star values:
21
1 star values:
6
91 Ratings
5 star values:
12
4 star values:
18
3 star values:
34
2 star values:
21
1 star values:
6
- 5 star values:
- 12
- 4 star values:
- 18
- 3 star values:
- 34
- 2 star values:
- 21
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
11/26/2011
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.
Martha Stewart Member
Rating: Unrated
06/28/2010
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!
Martha Stewart Member
Rating: Unrated
04/24/2010
I will try the recipe. If I wanted red jello I would have gone to the jello site instead of martha.
Martha Stewart Member
Rating: Unrated
07/01/2008
Forget the fruit and just buy red gelatin, you could even use sugar free!
Martha Stewart Member
Rating: Unrated
06/26/2008
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 (?)
Martha Stewart Member
Rating: Unrated
06/24/2008
can I use raspberry instead of currants ?
Martha Stewart Member
Rating: Unrated
06/24/2008
Where the heck do you buy fresh currants ?
Martha Stewart Member
Rating: Unrated
11/26/2011
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.
Rating: Unrated
Rating: Unrated
06/28/2010
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!
Rating: Unrated
04/24/2010
I will try the recipe. If I wanted red jello I would have gone to the jello site instead of martha.
Rating: Unrated
07/01/2008
Forget the fruit and just buy red gelatin, you could even use sugar free!
Rating: Unrated
06/26/2008
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 (?)
Rating: Unrated
06/24/2008
can I use raspberry instead of currants ?
Where the heck do you buy fresh currants ?
All Reviews for Red, White, and Blue Parfaits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Red, White, and Blue Parfaits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
