Photo: c. foodblogchef 2020
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POMEGRANATE PANNA COTTA
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 4 hours.
Garnish with pomegranate reduction sauce & fresh pomegranate seeds. (see below)
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.
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