Pomegranate Panna Cotta with Pomegranate Reduction →

Hail to the arils! Every year when pomegranates come in season, I become infatuated once again. Is there a fruit that is more sensual? Visually, when you first open the pomegranate, you know this is no ordinary fruit. The red, moist arils (seeds) contrasted against the white pith invite you to enter and explore deeper into the fruit where you find gleaming clusters of hundreds of delicate, sweet, tart, crunchy jewels bursting with juiciness when you bite down. It must be love! This year I decided to pay tribute once again to the middle-eastern fruit that symbolizes fertility, rebirth, and prosperity. The Pomegranate Panna Cotta is surprisingly easy to make and adds the element of rich creaminess to the other attributes of what some have speculated was the original fruit in the Garden of Eden. Indulge and embrace the consequences!

Serves 6-8

Panna Cotta Ingredients:

• 1/4 cup pomegranate juice reduction cooled (reduced from ½ c. pomegranate juice)

• 2 tsp unflavored gelatin

• 2 1/4 cup heavy whipping cream

• 1/2 cup sugar

• 8 oz mascarpone (room temp)

• 1 teaspoon vanilla

Panna Cotta Preparation:

1. Put cooled pomegranate reduction into a small bowl. Sprinkle gelatin evenly over the juice; let stand 5 minutes to soften gelatin.

2. Place cream, sugar, and vanilla in a heavy medium saucepan. Bring almost to a boil over medium-high heat then let simmer, stirring until the sugar dissolves.

3. Remove pan from heat, add the gelatin, and whisk until dissolved. Let cool for a few minutes.

4. Whisk in the room temperature mascarpone cheese until everything is creamy & blended.

5. Ladle into dessert dishes. (clear glass shows the dessert well)

6. Refrigerate for 4 hours.

7. Garnish with pomegranate reduction sauce & fresh pomegranate seeds. (see below)

2. Pomegranate Reduction Ingredients:

• 1 cup pomegranate juice

• 1 tablespoon Triple Sec (or Grand Marnier)

• 2 tablespoons sugar

• 1/4 cup fresh pomegranate seeds (See: How to seed pomegranates the easy way.)

Preparation:

1. Combine the pomegranate juice and sugar in a saucepan and cook over high heat until reduced to 1/4 cup of syrup. (*Note: you have the correct consistency when the syrup is thick enough to coat the back of a spoon.)

2. Add the Triple Sec/Grand Marnier.

3. Let cool and add the pomegranate seeds.

4. Decorate the Panna Cotta with the reduction and seeds to suit your mood.

Adapted from: https://bellabistro.com/vanilla-panna-cotta-with-pomegranate-sauce/