pomegranate panna cotta
From caramia 16 years agoIngredients
- Nonstick vegetable oil spray shopping list
- 3 tablespoons plus 2 cups pomegranate juice (such as Pom) shopping list
- 2 teaspoons unflavored gelatin shopping list
- 1 cup sugar shopping list
- Peel from 1 orange, removed in strips with vegetable peeler shopping list
- 1/2 cup fresh orange juice shopping list
- 1/2 cup whipping cream shopping list
- 1 1/2 cups buttermilk shopping list
How to make it
- Spray six 3/4-cup ramekins or custard cups with nonstick spray. Place 3 tablespoons pomegranate juice in small bowl. Sprinkle gelatin over; let stand 10 minutes. Meanwhile, heat remaining 2 cups pomegranate juice, sugar, and peel in large saucepan over high heat, stirring to dissolve sugar. Boil until syrup is reduced to 1 1/4 cups, about 10 minutes. Remove from heat.
- Remove peel from pan; transfer 1/3 cup syrup to small bowl and reserve for sauce. Add gelatin mixture to remaining hot syrup in pan, and stir until dissolved. Add orange juice and whipping cream, then buttermilk. Strain. Divide among prepared ramekins. Chill until set, at least 4 hours or overnight. Cover and chill sauce separately.
- Don't waste the orange peel: It makes an attractive garnish. Remove it from the syrup and let it cool, then thinly slice it lengthwise. Toss it with 3 tablespoons sugar in a small bowl; cover and chill.
- Run knife around edge of ramekins; invert onto plates. Drizzle with sauce and serve.
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