Red, White, and Blue Parfaits

The fourth of July is fast approaching. If you are still wondering what to whip up for your BBQ or family get together, consider these adorable and oh-s0-patriotic parfaits.

Red, White, and Blue Parfaits
Makes 12 - Recipe and image from MarthaStewart.com

• 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

1. 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.
2. 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.
3. 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.
4. Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.
5. 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.
6. 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.
7. To serve, top each parfait with blueberries and currants, dividing evenly.