Vanilla Panna cotta with Pomegranate Jelly






How was your weekend? It is indeed delightful to share a bake less dessert with you. Initially, when I heard about Panna cotta, I thought it would be tough to attain the right consistency and texture. But my pre-notions flew away when I made this. This was there in my to do wish list long time ago. Panna cotta is an Italian dessert which is bake less and is silky smooth, soft and just firm. The recipe is adapted from the book- Bakeless sweets by Faith Durand. Thank Lord! this turned amazing with a little effort.



Makes six half cup servings:
Vanilla Panna cotta
Ingredients:
2 1/4 teaspoons of powdered unflavored gelatin
1/3 cup of sugar
11/2 cups of cream
11/2 cups of milk
1 teaspoon vanilla extract

Pomegranate Jelly
1 1/2 cup of Pomegranate juice (or juice from one large pomegranate)
3 teaspoons of powdered gelatin
Sugar (optional and add if needed)

Method:
To prepare Vanilla Panna cotta

Pour the milk in a saucepan and sprinkle gelatin over the top and let it rest for 5 minutes. 

Warm over medium heat, stirring constantly and continue it until gelatin is dissolved completely. (Tilt the pan and look for distinct granules if it is present, then the gelatin is yet to be dissolved.)

Stir in the sugar into the milk and check for the sugar, whether it is completely dissolved. 

Turn off the heat and whisk in the cream and vanilla extract.

Divide this mixture into six ramekins or glasses to be served and fill it only up to  half way.

Cover these ramekins/ glasses with a cling or plastic wrap and refrigerate overnight.

To prepare Pomegranate Jelly

Take the seeds out of pomegranate and put in a mixer grinder or juicer to extract juice. If you are using a mixer grinder, then strain the pomegranate puree with a mesh strainer. (*If you are using store brought organic pomegranate juice, please avoid this step.)

Pour 1/2 cup of pomegranate juice into a wide saucepan and sprinkle gelatin over the top and let it rest for 5 minutes. The gelatin will soften and wrinkle.

Place the saucepan on low heat and warm the liquid whisking frequently till the gelatin dissolves completely. (Then add sugar if needed (I didn't use sugar) and when  sugar is completely dissolved, take off from flame.

Now add the rest of the juice and whisk to combine. 

Pour into the half filled ramekins or glasses with vanilla Panna cotta and fill till three fourth. Cover them with plastic wrap and place them into the refrigerator for at least 4 hours or overnight

Note: If you want to make cut out of the Panna cotta or jelly, pour the liquid in a square dish and when they are set, use a cookie cutter and carefully lift it using angled spatula. If you don't have time just make the vanilla Panna cotta and pour in a shallow dish and refrigerate for at least half an hour. It will be lightly set but tastes good. Following this quick method, don't try to un mould it.



The father, mother and the kid in our home :-) really enjoyed it and so include this for your romantic and beautiful Christmas dinner :-)



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