Pomegranate Panna Cotta
Sep 30, 2015
Photo Credit: CHRIS COURT. FOOD STYLIST: VIVIAN LUI. PROP STYLIST: MEGAN HEDGPETH.
Sprinkle this classic with a fruity favorite.
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Prep Time: 0 hours 15
Total Time: 4 hours 15
1/2 c. whole milk
0.25-oz envelope powdered gelatin
2 1/2 c. heavy cream
1/4 c. granulated sugar
pomegranate, seeds removed
- Transfer the milk to a small, wide bowl and sprinkle the gelatin evenly over the top. Let sit for 10 minutes.
- Meanwhile, scrape out the seeds of the vanilla pod and place the seeds and the pod in a medium heavy-bottomed saucepan. Add the cream and sugar and bring to a simmer. Remove from heat and stir in the gelatin mixture.
- Pour the mixture through a fine mesh strainer, then divided among eight 4-ounce ramekins or jars. Refrigerate until set, at least 4 hours and up to 2 days.
- When ready to serve, top with the pomegranate seeds.
PER JAR325 CAL, 28.5 G FAT (17.5 G SAT FAT), 105 MG CHOL, 38 MG SOD, 3 G PRO, 16 G CAR, 1 G FIBER.
Video: Rum-Infused Panna Cotta with Pomegranate Glaze - Gordon Ramsay
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Date: 01.12.2018, 07:11 / Views: 74354