Panna Cotta with Pomegranate Sauce


While shopping at the local Farmers Market this week, I picked up a couple of fat, ripe pomegranates and thought to myself, "Mmmm, pomegranates! I love these things! I'm gonna eat one tonight. What else could I do with these plump little ruby kernels bursting with fresh, tart, sweetness? Make a dessert sauce? Over panna cotta? Yeah... lets do it!" 
I love that panna cotta tastes so velvety and light all at the same time, looks fancy, and yet takes less than 15 minutes to whip up! That's my idea of a perfect dessert!

Panna Cotta with Pomegranate Sauce
Serves 6

Panna Cotta:
1/4 cup milk
1 envelope gelatin
2 1/4 cup heavy cream
1/2 cup powdered sugar
1/2 teaspoon vanilla

1. dissolve gelatin in milk in a small bowl for 5-10 minutes
2. bring cream just to a simmer (do not let it boil), whisk until sugar has completely dissolved
3. remove from heat and add the softened gelatin mixture and whisk to completely dissolve the gelatin
4. strain through a fine mesh strainer into a measuring cup with a spout and divide between 6 small buttered ramekins
5. refridgerate at least 3 hours or overnight.
6. just before serving dip the bottom of the ramekins in hot water and run a thin knife around the edge to loosen
7. invert on a plate, spoon sauce over the top and garnish with a sprinkle of pomegranate kernels on top


Sauce:
(makes a little less than a 1/2 cup)
1 cup pomegranate seeds
1/4 cup sugar
1/4 cup water

1. combine ingredients in a small saucepan
2. bring to a simmer over med heat until seeds burst open, about 10 minutes
3. transfer mixture to food processer and blend until smooth
3. fine mesh strain the mixture and cool before using

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