Pomegranate-Vanilla Panna Cotta
Ingrediënten
POMEGRANATE LAYER
- 2 teaspoons unflavored gelatin
- 1 cup pomegranate juice
- 2 tablespoons sugar
- 1 tablespoon pomegranate-flavored liqueur
VANILLA LAYER
- 1 envelope unflavored gelatin
- 1½ cups milk
- ⅔ cup sugar
- Seeds from 1 vanilla bean
- 1½ cups whipping cream
Instructies
- In 1-quart saucepan, sprinkle 2 teaspoons gelatin over pomegranate juice; let stand 5 minutes to soften.
- Heat over low heat about 30 seconds or just until gelatin is dissolved.
- Stir in 2 tablespoons sugar; heat until sugar is dissolved, stirring constantly.
- Remove from heat; stir in liqueur.
- Cool to room temperature.
- Meanwhile, in 2-quart saucepan, sprinkle envelope of gelatin over milk; let stand 5 minutes to soften.
- Heat over low heat, stirring frequently, about 2 minutes or just until gelatin is dissolved.
- Stir in ⅔ cup sugar and the vanilla seeds.
- Continue stirring over low heat about 2 minutes longer or until sugar is dissolved (mixture should not boil or steam).
- Remove from heat; stir in whipping cream with whisk.
- Strain mixture through fine-mesh strainer.
- Place cooling rack in refrigerator.
- While holding stemmed glass (such as champagne flute or parfait glass) at an angle, pour about 2 tablespoons vanilla mixture into glass.
- Carefully place glass in refrigerator, keeping angle by propping stem on rack and leaning glass against side of refrigerator.
- Repeat, filling 7 more glasses as directed.
- Refrigerate 30 minutes or until firm.
- Keep remaining vanilla mixture at room temperature.
- Carefully pour about 2 tablespoons pomegranate mixture into each glass, keeping same angle.
- Return to refrigerator for 30 minutes or until firm.
- Carefully pour remaining vanilla mixture over pomegranate layer, holding glasses upright.
- Refrigerate on flat surface at least 1 hour but no longer than 24 hours.
Notes / Tips / Wine Advice:
Festive Touch
Garnish these lovely desserts with a few pomegranate seeds.
Kitchen Secrets
To remove seeds from a vanilla bean, cut the bean in half lengthwise. Run the blade of a knife across the inside of the bean, gathering seeds on the edge of the knife.
The vanilla bean seeds give a beautiful speckled appearance to the dessert and assure a rich vanilla flavor in the panna cotta. If you like, 2 teaspoons vanilla extract may be substituted for the vanilla bean—there’s no need to strain the milk mixture then.
