Ingredients
- 21/2 cup plus 3 tablespoon pure pomegranate juice
- 2 tsp unflavored powdered gelatin
- 1 cup sugar
- 2 cup heavy cream
- pomegranate arils (seeds) for garnish
Directions
Place 3 tablespoons of the pomegranate juice in small bowl and sprinkle the gelatin over it. Let stand until absorbed.
Heat 2 cups of the pomegranate juice and the sugar in a saucepan over high heat, stirring constantly to dissolve the sugar.
Boil until the juice is reduced to 1 1/4 cups and the mixture is syrupy, about 10 minutes.
Remove from the heat. Transfer 1/3 cup syrup to a small bowl and reserve for the sauce. Allow sauce to come to room temperature, cover bowl in plastic wrap or transfer to an airtight container, and place in the refrigerator to chill for later use.
Add the gelatin mixture to the remaining syrup in the saucepan. Stir until the gelatin has completely melted.
Add the remaining 1/2 cup pomegranate juice and the heavy cream; stir well.
Strain the mixture through a fine sieve. Divide evenly among dessert cups and refrigerate until set, several hours or overnight.
Drizzle the sauce over the top and garnish with pomegranate seeds before serving.
Note: If inverting the panna cotta from molds or ramekins, spray with cooking spray before pouring in the liquid. When chilled, run a knife around the edge of the mold before turning the panna cotta out.
Reprinted with permission from Dessert Recipes to Inspire Your Inner Artist by Heather Baird, 2012. Published by Sterling Epicure, an imprint of Sterling Publishing Co.
