A delicious and elegant dessert with pomegranate jelly.
Ingredients
Pomegranate Jelly:
- 3/4 teaspoon powdered gelatin
- 2 teaspoons warm water
- 1/4 cup (60 ml) pomegranate juice
- 2 tablespoons pomegranate seeds
- 2 tablespoons sugar
Coconut Panna Cotta:
- 1 tablespoon powdered gelatin
- 2 tablespoons warm water
- 2 cups (500 ml) UHT heavy cream (30% fat)
- 1/2 cup (80 g) powdered sugar
- 1/2 cup (40 g) good quality shredded coconut
Pomegranate Syrup:
- 1 cup (250 ml) pomegranate juice
- 1/2 cup (110 g) sugar
- 1/4 cup pomegranate seeds
You will need: 4 cups, each 125 ml
Preparation
Pomegranate Jelly: Place gelatin in a cup and mix with warm water. Let it sit for 5 minutes to soften. In a saucepan, combine pomegranate juice, pomegranate seeds, and sugar. Heat over low heat, stirring until sugar dissolves. Add softened gelatin and stir until completely dissolved in the hot juice (do not boil). Pour jelly into 4 lightly oiled cups. Set aside in a cool place to set, for about 1/2 – 1 hour.
Coconut Panna Cotta: Place gelatin in a cup and mix with water. Let it sit for 5 minutes to soften. In a saucepan, combine heavy cream, powdered sugar, and shredded coconut. Heat over low heat, stirring until sugar dissolves (do not boil). Add softened gelatin and stir for about 3 minutes until completely dissolved in the hot cream mixture. Allow to cool slightly, then pour over set pomegranate jelly in the cups. Set aside in a cool place to set, for about 2 – 3 hours.
Pomegranate Syrup: In a saucepan, combine pomegranate juice and sugar. Cook over medium heat, stirring until sugar dissolves. Simmer for about 8 minutes until syrup thickens. Let it cool slightly, then mix in pomegranate seeds.
To serve, carefully run a knife around the edge of each cup and invert onto plates. Serve with warm pomegranate syrup and sprinkled pomegranate seeds.
