VANILLA-INFUSED PANNA COTTA WITH POMEGRANATE GLAZE
Ingredients
Vanilla-Infused Panna cotta
- 2 cups (250 ml) heavy cream
- ½ cup (50 ml) whole milk
- ½ cup (50 gr) granulated sugar
- 2 sheets of gelatin, soaked in cold water and squeezed dry
- 4 - 4 ounce glasses, ramekins, shot glasses, or small bowls
Pomegranate Glaze
- ¼ cup sugar
- 1 cup of pomegranate juice
For serving
- Dark chocolate bar, placed in the freezer to chill
- Pomegranate seeds, for garnish
Cooking instructions
- Prepare panna cotta - in a medium saucepot combing cream, milk, sugar, and vanilla bean, whisking well to combine. Place over medium heat and bring to a slight boi, remove from heat. Whisk in gelatin until fully dissolved and the texture is silky smooth and slightly thickened.
- Divide cream amongst each mold, leaving room for the pomegranate glaze later. Set the panna cotta in the refrigerator to cool and chill overnight or at least 1 hour.
- Meanwhile, prepare the glaze - place a large saute pan over medium heat and add in the sugar and Pomegranate juice. Bring it to a boil until it reduces down to a consistency of a sticky syrup. Transfer the glaze into a measuring cup or a jug and leave it to cool.
- To garnish - remove the panna cotta from the fridge and carefully pour pomegranate glaze over. Using a shard knife, shave chocolate bar by sliding the blade along the chocolate to create curls. Garnish panna cotta with chocolate curls and fresh pomegranate arils. Serve immediately.
Recipe Notes:
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Liven up your holiday dessert with a little rum - add 1-2 tablespoons of rum to the panna cotta