Pomegranate-panna-cotta

Pomegranate panna cotta

Lower sugar creamy puds topped with a fruity jelly

By , 21 March 2018

(13 votes)

Pomegranate panna cotta

  • Cook: 30 Mins
    plus chilling

  • Serves: 10

Add to basket
Nutritional Info
Each 120g serving contains

  • Energy

    713KJ

    170KCAL

    9%

  • Fat

    13.9g

    med

    20%

  • Saturates

    8.9g

    high

    45%

  • Sugars

    7.0g

    med

    8%

  • Salt

    0.11g

    low

    2%
of your reference intake.
Typical energy values per 100g: 594kJ/142kcal.
Ingredients
  • 7 leaves sheet gelatine
  • 270ml Pom Wonderful 100% Pomegranate Juice
  • 1 vanilla pod
  • 200ml milk
  • 150ml double cream
  • 500g Asda Full Fat Greek Style Yogurt (at room temperature)
  • 80g Grower’s Selection Pomegranate Seeds
  • mint sprig (to serve)
Method

  • Soak the gelatine in cold water for 10 mins until soft. Squeeze out excess liquid. Set aside.

  • In a pan, bring the pomegranate juice to a simmer. Remove from the heat, add 3 of the gelatine leaves and stir to dissolve. Divide between 10 jelly moulds or ramekins and chill for 4 hrs or until set.

  • Split the vanilla pod and scrape out the seeds. Put in a pan with the milk and double cream then warm gently. Remove from the heat and stir through the remaining gelatine leaves until dissolved. Pass the liquid through a sieve and leave to cool, stirring occasionally.

  • Add the yogurt to the cream mixture. Whisk to combine.

  • Spoon the mixture over the pomegranate jelly, cover with clingfilm and chill overnight or until set.

  • To serve, loosen the jelly by running a sharp, warm knife around the inside rim of each mould. Carefully dip the moulds in a bowl of hot water for 1 or 2 secs then turn the panna cottas out onto individual plates.

  • Divide the pomegranate seeds between the desserts as a sprinkle. Top each one with a mint sprig to serve.