Try this fruity dessert in the winter months, when pomegranate is in season.
Ingredients
- For the panna cotta
-
- 2 leaves
gelatine - 110ml/4fl oz
pomegranate juice - 75g/3oz
caster sugar - 1 tsp
orange zest - 500ml/18fl oz
double cream - 1
pomegranate, seeds only
- 2 leaves
- For the pomegranate caramel
-
- 2
oranges, peeled and segmented - 1
pomegranate, seeds only - 4 tbsp
caster sugar - 4 tbsp
pomegranate juice
- 2
Preparation method
-
For the panna cotta, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes.
-
Meanwhile, place the pomegranate juice into a small pan and gently heat, before removing from the heat.
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Remove the gelatine from the water, squeezing out any excess liquid, and add the leaves to the hot pomegranate juice. Stir until dissolved.
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Meanwhile, place the sugar, orange zest and 350ml/12fl oz of the cream into a saucepan and bring to a simmer, stirring to dissolve all the sugar.
-
Fold the whisked cream into the set-aside mixture. Pour the mixture through a sieve into a jug.
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Arrange the pomegranate seeds on the base of four dariole moulds or ramekins. Place the moulds on a plate or baking sheet before pouring the mixture into each mould. Leave in the fridge for 1-2 hours, or until set.
-
For the pomegranate caramel, heat a frying pan until hot, add the orange segments and sear briefly. Remove the orange from the pan and set aside.
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Add the pomegranate seeds, sugar and juice to the pan and cook for 2-3 minutes until thickened and the sugar has melted. Return the oranges to the pan and keep warm.
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To serve, remove the moulds from the fridge and dip the base of each mould into a bowl of boiled water briefly to help loosen it.
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Gently slide a knife around the edge of each panna cotta and turn out onto a plate. Spoon the pomegranate caramel around the side and serve at once.