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Pomegranate season is here and ways to use and abuse this fruit are abundant. The beautiful cozy autumn weather makes us crave sweets and I have just the one for you. A simple recipe of creaminess and pomegranate that would hit every note just right. To make this beauty you need:
For the Panna Cotta
5 Tbsps. Lukewarm Water
2 Tsps Powdered Lemon Gelatin
1 Cup Whole Milk
1 Cup Heavy Cream
1/2 Cup Sugar
2 Tbsps. Lemon Zest
1 Cup Plain Yogurt
1 Tsp. Vanilla Extract
For Pomegranate Gelatin 60 ml Boiling Water
1 1/2 Tsps. Powdered Unflavored Gelatin
230 ml Pomegranate Juice
1 Tsp. Sugar (Only if the juice is not sweet enough)
Then fresh Pomegranate to garnish and add a kick to the dessert taste.
Sprinkle the powdered gelatin over the lemon juice and let sit for ten minutes until softened , meanwhile Combine the milk and cream in a saucepan and heat until warm. When the gelatin is softened, pour it into the milk with the sugar and stir over low heat until dissolved. Remove from heat and add in the lemon peel, yogurt, and vanilla extract, mix until smooth. Pour into serving glasses (only half of 3/4 way) and refrigerate.
Stir the gelatin and hot water together until the gelatin has dissolved. Pour the pomegranate juice and sugar (if you think it’s not sweet enough) into the mixture and stir. When the panna cotta has firmed (it all depends on the amount in the glass) pour a layer of pomegranate gelatin over each panna cotta and let it set in refrigerator.
Sprinkle with fresh pomegranate jewels and enjoy the creamy juicy freshness of the season.