Vanilla-Panna-Cotta with pomegranate sauce

Name: Vanilla-Panna-Cotta with pomegranate sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 5 sheets Gelatine; 1 Vanilla pod; 300 g Whipped cream; 100 g + 1 tablespoon of sugar; 300 g Greek cream yoghurt; 200 ml Pomegranate juice; 2 TABLESPOONS Lemon juice

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

5 sheets Gelatine
1 Vanilla pod
300 g Whipped cream
100 g + 1 tablespoon of sugar
300 g Greek cream yoghurt
200 ml Pomegranate juice
2 TABLESPOONS Lemon juice

Directions

1
Soak 3 sheets of gelatine in cold water. Cut the vanilla pod in half lengthwise and scrape out the pulp. Put cream, 100 g sugar, vanilla pod and vanilla pulp in a pot. Bring to the boil, simmer for about 5 minutes, remove from heat. Squeeze the gelatine well and dissolve in the hot cream. Set aside for approx. 30 minutes
2
Remove the vanilla pod. Stir the yoghurt until smooth and fold into the cream. Pour into 4 small moulds (approx. 225 ml each) and chill for approx. 4 hours. Soak 2 sheets of gelatine in cold water. Heat pomegranate juice with 1 tbsp. sugar, remove from heat. Squeeze the gelatine well and dissolve in the hot juice. Stir in lemon juice. Let the juice cool down. Spread on the panna cotta and chill for another 2 hours
3
waiting time approx. 6 1/2 hours