It’s almost Independence Day! How about a patriotic parfait?

Mmm…Two kinds of smooth, tasty gelatin! Red currant and panna cotta (made with cream), topped with blueberries. I can’t think of a better way to stay cool while you’re waiting for the fireworks to start!!

You’ll need:

4 1/2 pound(s) fresh red currants, stemmed

3 cup(s) sugar

3 envelope(s) unflavored gelatin (about 6 3/4 teaspoons)

2 envelope(s) unflavored gelatin (about 4 1/2 teaspoons)

3 1/2 cup(s) whole milk

1 cup(s) heavy cream

3/4 cup(s) sugar

1 1/2 pound(s) fresh blueberries

2 ounce(s) fresh currants, on the stem

• 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.