This is probably the most complicated recipe I’ve made in a long time, not only because it takes time, but because the ingredients are hard to find in United States local grocery stores. Luckily, Whole Foods came to my rescue!
I found this online while hunting for a Christmas dessert for my parents. It was so unique and so gorgeous, I couldn’t resist! Also, since the dinner included pomegranates, I figure it would be nice way to tie in the end of the meal.
To check out the rest of the dinner, click on the links below:
- Ginger Roasted Salmon
- Pomegranate, Wild Rice, and Kale Salad
- Vanilla Panna Cotta with Pomegranate Jelly
The original recipe is measured in metric amounts, so I adjusted the recipe for us Americans 😉
INGREDIENTS (Panna Cotta)
- 1 packet gelatin
(1/4 ounce, 7 grams, 1 Tablespoon, or the equivalent of four sheets of leaf gelatin)
- 3/4 cup (6 oz) whole milk
- 1 vanilla pod
- 1/4 (20 g) cup sugar
- 3/4 cup (6 oz) Devonshire double cream <– Tough to find. Check Whole Foods.
INGREDIENTS (Pomegranate Jelly)
- 2 pomegranates (8 oz of pomegranate juice)
- 1 Tablespoon sugar (you can use more or less sugar)
- 1/2 gelatin packet
(1/8 ounce, 3.5 grams, 1/2 Tablespoon, or the equivalent of two sheets of leaf gelatin)
- 1 teaspoon lemon juice
- pomegranate seeds (for decoration)
STEP 1: Soak gelatin in cold water.
STEP 2: Place milk, cream, vanilla pod, and sugar into a saucepan and slowly bring to a simmer (low or medium-low heat, you don’t want it to burn)
STEP 3: Remove vanilla pod and remove saucepan from heat. You should have a nice even consistency.
STEP 4: Use a paper towel or coffee filter to squeeze the water out of the gelatin.
STEP 5: Add gelatin to hot liquid and stir quickly until all of the gelatin has dissolved.
STEP 6: Leave to cool (stir occasionally to keep from setting too soon). When panna cotta starts to set (room temperature), stir once more and pour into prepared glasses. Place in fridge and let set while you prepare the pomegranate jelly.
STEP 7: Place the sugar, lemon juice, pomegranate seeds from 2 fruits or pomegranate juice into pan and cover on low heat. Bring to simmer or boil until pomegranate seeds will release their juice.
STEP 8: While pomegranate mixture is heating, soak gelatin in cold water.
STEP 9: Sieve juice from pomegranate seeds.
STEP 10: Squeeze water out of gelatin and then add the 1/2 pack of gelatin to hot pomegranate juice mixture. Stir in until gelatin has dissolved.
STEP 11: Leave juice to cool to room temperature. Before the jelly sets, stir and pour over set panna cotta.
STEP 12: Place glasses in refrigerator to let set for at least 30 minutes.
STEP 13: Decorate dessert with fresh pomegranate seeds. Serve cold.