Pomegranate panna cotta
- 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)
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.