Panna cotta with pomegranate juice
Ingridients
- 100 g pomegranate juice
- 100 g sugar
- 1 tsp corn flour
- 2 tsp lemon juice
- Pomegranate seeds For the dessert:
- 350 g crème fraiche 35%
- 150 g fresh milk
- 60 g sugar
- 7 g gelatin sheets
- 2 vanilla sticks
Directions
For the dessert:
In a bowl of cold water, soak the gelatin sheets until they soften. Put the milk, cream and sugar in a saucepan. Cut the vanilla sticks in half with a knife, remove the seeds and add them to the saucepan along with the pod. Let them come to a boil over medium heat and remove from heat.
Squeeze the gelatins well and add them to the saucepan mixture. Mix well with a hand whisk until melted. Let the panna cotta mixture cool for about 30 minutes (until it reaches room temperature) and remove the vanilla sticks. Fill special moulds with the mixture and refrigerate for 3-4 hours.
For the pomegranate dressing:
Keep separately 2 tbsp of the pomegranate juice and pour the rest into a saucepan. Add the sugar to the saucepan and boil over medium heat for about 5 minutes.
At the same time, dissolve the corn flour in the lemon juice and the pomegranate juice that has been kept separately. Add the dissolved corn flour to the syrup and mix. When it comes to a boil, remove from the heat. Let the sauce cool completely for at least 2 hours.
Serve with the sauce and garnish with the pomegranate seeds.
