Pomegranate Panna Cotta
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Unflavored Gelatin1 cup
Sugar1 cup
Orange Juice (fresh)1 cup
Whipping Cream1.5 cups
ButtermilkDirections:
1
Spray six 3/4-cup ramekins or custard cups with nonstick spray
2
Place 3 tablespoons pomegranate juice in small bowl
3
Sprinkle gelatin over; let stand 10 minutes
4
Meanwhile, heat remaining 2 cups pomegranate juice, sugar, and peel in large saucepan over high heat, stirring to dissolve sugar
5
Boil until syrup is reduced to 1 1/4 cups, about 10 minutes
6
Remove from heat
7
Remove peel from pan; transfer 1/3 cup syrup to small bowl and reserve for sauce
8
Add gelatin mixture to remaining hot syrup in pan, and stir until dissolved
9
Add orange juice and whipping cream, then buttermilk
10
Strain
11
Divide among prepared ramekins
12
Chill until set, at least 4 hours or overnight
13
Cover and chill sauce separately
14
Run knife around edge of ramekins; invert onto plates
15
Drizzle with sauce and serve
16
Spray six 3/4-cup ramekins or custard cups with nonstick spray
17
Place 3 tablespoons pomegranate juice in small bowl
18
Sprinkle gelatin over; let stand 10 minutes
19
Meanwhile, heat remaining 2 cups pomegranate juice, sugar, and peel in large saucepan over high heat, stirring to dissolve sugar
20
Boil until syrup is reduced to 1 1/4 cups, about 10 minutes
21
Remove from heat
22
Remove peel from pan; transfer 1/3 cup syrup to small bowl and reserve for sauce
23
Add gelatin mixture to remaining hot syrup in pan, and stir until dissolved
24
Add orange juice and whipping cream, then buttermilk
25
Strain
26
Divide among prepared ramekins
27
Chill until set, at least 4 hours or overnight
28
Cover and chill sauce separately
29
Run knife around edge of ramekins; invert onto plates
30
Drizzle with sauce and serve