RED, WHITE, AND BLUE PARFAITS

Red, White, and Blue Parfaits image

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.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 12

Number Of Ingredients 9

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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

Steps:

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.

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Keisha Johnson

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These parfaits are the best! I highly recommend them.

James Duperat

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I'm so glad I found this recipe. These parfaits are now a staple in my kitchen.

Thilini Dilhani

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These parfaits are the perfect way to start my day. They're light and refreshing, and they give me a boost of energy.

Catie Reynolds

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I love that these parfaits can be made ahead of time. I make a batch on Sunday night and then I have breakfast all week long.

mim aktar2023

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These parfaits are the perfect healthy snack. They're filling and satisfying, but they're also low in calories and fat.

Hamdi Al-Khatib

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I'm always looking for new and easy breakfast recipes, and these parfaits fit the bill perfectly. They're quick to make and they're packed with nutrients.

Peter Curcuruto

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These parfaits are a great way to use up leftover fruit. I had some strawberries and blueberries that were about to go bad, so I threw them into these parfaits and they were delicious.

Elizabeth Meyer

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I'm not a big fan of yogurt, but these parfaits were surprisingly good. The fruit and granola really helped to balance out the tartness of the yogurt.