Buttermilk Panna Cotta with Blackcurrant

In a bain-marie, heat the frozen blackcurrants until they are tender. Pass the berries through a sieve to remove all the solids. Weigh out 233 g of blackcurrant purée and place it in a saucepan with lemon juice and sugar, heating until it just boils. Add gelatine. Let the mixture sit on the turned-off heat. When the jelly has cooled slightly but is still liquid, transfer it to a piping bag. Distribute the jelly evenly in the bottom of ten Kit The Ring silicone moulds and place them in the freezer.

Soak gelatine in cold water. In a saucepan, heat sugar, vanilla paste, and cream just until boiling. Add gelatine and let it cool for a few minutes. Stir in buttermilk. Let the mixture cool to room temperature. When the vanilla seeds no longer sink to the bottom after stirring, remove the Kit The Ring silicone moulds from the freezer and pour the mixture into the moulds. Place the moulds in the refrigerator until the next day.

Crumble butter, icing sugar, almond flour, and flour together in a bowl. Add beaten egg, just enough for the dough to come together. Do not over-knead the dough. Chill the dough in the fridge for 30 minutes. Roll out the dough on a floured surface to about 2.6 mm thick, and cut out 10 bases with a cutter from Kit The Ring. Place the bases on an Air Mat baking mat with a corresponding baking mat on top. Bake at 180 degrees Celsius for about 7–8 minutes, or until the biscuit bases are golden brown.

Heat blackcurrant purée and lemon juice to boiling point. Mix sugar and Textura products and add the mixture to the boiling mass while stirring constantly. Perform a dot test on the table – when the dot sets within a few seconds, the mass has reached the right consistency. Immediately pour the jelly into a container and refrigerate. Once the mass is set, blend it into a fine purée, then transfer it to a piping bag with a round nozzle for later us.

Soak gelatine in cold water. Heat cream in a saucepan just until boiling point. Pour the warm cream over the chocolate and add vanilla sugar and gelatine. Mix until smooth, and refrigerate until the next day.

Unmould the mousses and place them on the biscuit bases with the jelly side down. Whisk the cold Sarah Bernhardt mixture into a light cream and transfer it to a piping bag fitted with a star nozzle. Decorate the top of the panna cotta with the Sarah Bernhardt cream and place individual dots of blackcurrant broken gel in the desired pattern. Garnish with wood sorrel or another edible herb or flower of your choice.