Panna cotta is one of those fabulous desserts you can never get bored with. It is easy to prepare, delicate and very versatile as you can accompany it with a wide range of sauces: from fruits of the forest, to caramel, chocolate, amaretto and many more.
Today I have used pomegranates which are in season now. Pomegranates have become very popular in recent years due to their nutritional properties.
I love this panna cotta, it is perfect for a dinner party as you can make it in advance. It needs to rest in the fridge for at least 3 hours.
- Prep Time : 15 minutes
- Cook Time : 10 minutes
Soften up the gelatine sheets into a little warmed up milk.
Make an incision in the vanilla pod and with a knife scrape all the seeds off.
Pour the cream into a sauce pan add the vanilla seeds and the pod with the icing sugar; bring to the boil and stir for a few minutes. Remove from the source of heat and add the gelatine sheets, stir well until they have dissolved. Remove the vanilla pod.
Pour the mixture into 4 wet small bowls or ramekin dishes, let it cool down a little and put it in the fridge for a minimum of 3 hours.
Prepare the pomegranate sauce by squeezing the pomegranates and filtering the juice with a meshed strainer.
Pour the juice into a sauce pan, add the icing sugar and the flour and bring to the boil. Keep stirring until the juice has thickened. Let it cool down.
Take the panna cotta from the fridge, place upside down onto plates, pour the sauce over them. Decorate with some pomegranate seeds and white chocolate.