~ Foodie Favourites List 2012 ~
Vanilla Panna Cotta with a Pomegranate Jelly
(Pomegranate Jelly inspired by Pom Girl - check out her gorgeous swirl designs!)
For the Panna Cotta:
If you can't find a pure pomegranate juice (there are many mixed fruit juices on the market) and you want to intensify the colour of the juice to make it a bold red, simply squeeze some of the fresh pomegranate juice into the cup. Even 1 tablespoon of the real stuff will make a big colour difference.
You can make as many layers of panna cotta/jelly as you like keeping in mind that each layer has to gel/solidify in the fridge before pouring the next one, so there is a time factor involved.
The number of servings will depend on the size of the vessel that you are using.
This recipe will make approximately two cups of panna cotta and one cup of pomegranate jelly. For the panna cotta (hands on time 10 minutes): Place fresh lemon juice in a small dish and add gelatin, mixing together. The mixture will solidify somewhat within minutes. Meanwhile, in a small pot, combine honey and coconut milk over low-medium heat on stove top until the mixture becomes hot to the touch but not boiling. Pour mixture into a large bowl and add lemon gelatin slurry (you may need to dig it out with a spoon). Combine with a whisk. Add Greek yogurt, grated lemon zest and vanilla to the bowl with the coconut milk mixture and stir well to combine. For the pomegranate jelly (hands on time 5 minutes): Place boiling water in a small bowl and add gelatin, stirring to dissolve. In a separate bowl, pour pomegranate juice (see notes above about intensifying colour) with maple syrup if using, stirring to combine. Add the gelatin slurry to the pomegranate juice, mixing to combine. For the assembly (hands on time 5 minutes): You can create as many panna cotta/jelly layers as you like keeping in mind that each layer has to gel/solidify before pouring the next. The number of servings and the amount of time needed to gel/solidify the layers will depend on the size of the vessel you are using. Vessel ideas: ramekins, flutes, shot glasses, martini glasses, tumblers On average, you will need to refrigerate each layer for 1 to 2 hours before pouring the next layer (depending again on the size of the vessel). You can speed things up by carefully placing the panna cotta/jelly in the freezer for about 30 minutes each layer but you will want to be very careful not to freeze the panna cotta or the jelly solid as it will crystallize. Dress up your desserts with pom seeds and a dollop of yogurt or crème fraîche, as desired. I hope you enjoy this recipe - it has a mild sweetness with gorgeous complex flavours coming from the lemony coconut and pomegranate. Bon Appetit!