Pomegranate Panna-cotta

Name: Pomegranate Panna-cotta
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 4 sheets white gelatine; 300 g Whipped cream; 1⁄4 l Milk; 100 g Sugar; 1 package Bourbon vanilla sugar; 3 Pomegranate

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

4 sheets white gelatine
300 g Whipped cream
1⁄4 l Milk
100 g Sugar
1 package Bourbon vanilla sugar
3 Pomegranate

Directions

1
Soak 3 sheets of gelatine in cold water. Bring cream, milk, sugar and vanilla sugar to the boil, simmer over a low heat for about 5 minutes. Remove the pot from the stove. Squeeze the gelatine and dissolve in the hot cream.
2
Leave to cool for about 30 minutes. Pour into four glasses (each containing approx. 225 ml) and chill for at least 4 hours.
3
Soak 1 sheet of gelatine in cold water. Cut pomegranates in half. Remove the seeds from one half, removing the partition walls (see page 28). Squeeze the remaining pomegranates, measure 150 ml of juice and heat.
4
Squeeze the gelatine, dissolve in the hot juice. Allow to cool slightly and mix with the pomegranate seeds. Spread on the panna cotta and chill for another 2 hours.