Pomegranate Panna Cotta Recipes

PANNA COTTA

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

POMEGRANATE PANNA COTTA

Steps:

• Spray six 3/4-cup ramekins or custard cups with nonstick spray. Place 3 tablespoons pomegranate juice in small bowl. Sprinkle gelatin over; let stand 10 minutes. Meanwhile, heat remaining 2 cups pomegranate juice, sugar, and peel in large saucepan over high heat, stirring to dissolve sugar. Boil until syrup is reduced to 1 1/4 cups, about 10 minutes. Remove from heat.
• Remove peel from pan; transfer 1/3 cup syrup to small bowl and reserve for sauce. Add gelatin mixture to remaining hot syrup in pan, and stir until dissolved. Add orange juice and whipping cream, then buttermilk. Strain. Divide among prepared ramekins. Chill until set, at least 4 hours or overnight. Cover and chill sauce separately.
• Run knife around edge of ramekins; invert onto plates. Drizzle with sauce and serve.

JAMES MARTINS POMEGRANATE PANNA COTTA

Steps:

• Method.
• For the pana cotta, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes.
• Meanwhile, place the pomegranate juice into a small pan and gently heat, before removing from the heat.
• Remove the gelatine from the water, squeezing out any excess liquid, and add the leaves to the hot pomegranate juice. Stir until dissolved.
• Meanwhile, place the sugar, orange zest and 350ml/12fl oz of the cream into a saucepan and bring to a simmer, stirring to dissolve all the sugar.
• Pour the pomegranate juice into the cream mixture, stirring all the time. Set aside to cool a little.
• Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.
• Fold the whisked cream into the set-aside mixture. Pour the mixture through a sieve into a jug.
• Arrange the pomegranate seeds on the base of four dariole moulds or ramekins. Place the moulds on a plate or baking sheet before pouring the mixture into each mould. Leave in the fridge for 1-2 hours, or until set.
• For the pomegranate caramel, heat a frying pan until hot, add the orange segments and sear briefly. Remove the orange from the pan and set aside.
• Add the pomegranate seeds, sugar and juice to the pan and cook for 2-3 minutes until thickened and the sugar has melted. Return the oranges to the pan and keep warm.
• To serve, remove the moulds from the fridge and dip the base of each mould into a bowl of boiled water briefly to help loosen it.
• Gently slide a knife around the edge of each pana cotta and turn out onto a plate. Spoon the pomegranate caramel around the side and serve at once.

CARDAMOM-BUTTERMILK PANNA COTTA WITH POMEGRANATE

Steps:

• In a small saucepan, soften gelatin in 1/4 cup water for 5 minutes. Add cream, sugar, cardamom, and salt; heat over medium, stirring, until sugar and gelatin dissolve. Stir in buttermilk. Pour into a 1 1/2-quart dish and refrigerate until set, about 3 hours. Serve,sprinkled with pomegranate seeds, oranges, and toasted coconut.