Panna cotta with pomegranate jelly is a dessert fresh and easy to prepare, delicious and perfect as an end-of-autumn meal.
| 500 ml fresh milk cream | |
| 140 g sugar | |
| 6 g gelatine in sheets | |
| 1/2 teaspoon of vanilla extract | |
| for the jelly: | |
| 250 ml fresh pomegranate juice | |
| 1 tablespoon sugar | |
| 5 g gelatine in sheets | |
| two tablespoons pomegranate seeds to decorate |
| 1. | Soak the gelatin for the panna cotta in cold water for 10 minutes. In the meantime heat the cream with the sugar and the vanilla extract until it comes to a boil, turn off the heat and melt the squeezed jelly inside, one sheet at a time, stirring well. Divide into the chosen containers, let cool and let rest in the fridge 4-6 hours. |
| 2. | Now prepare the pomegranate jelly. Soak the gelatin in cold water for 10 minutes. Squeeze the fruit until the required amount of juice is obtained. It's like oranges, just cut them in half along the equator and squeeze with a juicer. Put the juice in a saucepan with a tablespoon of sugar and heat until it boils. |
| 3. | Squeeze the gelatin and dissolve it carefully in pomegranate juice. Filter and let cool. Then spread it on the solidified panna cotta and refrigerate for 3-4 hours. When ready to serve, decorate with pomegranate grains, almond flakes or white chocolate. |
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