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Panna Cotta Homemade Pomegranate Syrup
2014-03-28
https://www.metro.ca/userfiles/image/recipes/panna-cotta-au-sirop-de-grenade-maison-10016.jpg
PT50M
PT02M
PT52M
Place the gelatine in a bowl with 2 Tbsp. of cold water.Let is rest for 5 minutes.With the blade of a sharp knife, slice the vanilla bean in half and scrape out the seeds.To make the panna cotta, start by heating the cream and the milk in a saucepot over medium heat.Add the vanilla seeds and the sugar.Stir until the sugar is completely melted.Add the gelatine and stir again to dissolve it.Remove from the heat and add the yogourt, stirring well.Pour into 4 ramekins and keep refrigerated for at least 2 hours.To make the pomegrenate syrup, cut the pomegrenate in half and remove the seeds.Using a potato masher, press the seeds to extract the juice.Strain through a fine sieve.You should have ¾ cup of juice (190 ml).Place the freshly pressed juice, sugar and a pinch of cinnamon in a saucepot.Bring to a boil and as soon as the liquid comes to a hard boil and creates a foam on the surface, remove from the heat.Let it cool.To assemble, unmould the panna cotta by letting the ramekins soak in boiling water for a minute or so.Unmould onto a plate and pour a small laddle of syrup on top and decorate with the leftover pomegrenate seeds.
4
Zeste
0
0
0
0
Panna Cotta Homemade Pomegranate Syrup
4
servings
0:50
Preparation
0:02
COOKING
0:52
TOTAL TIME
Ingredients
-
panna cotta
-
1/2
of a 7 ounces of package gelatine
-
1/2
vanilla bean
-
2 Tbsp. +1/2 cup
(155 mL)15% cream
-
1/4 cup
(65 mL)milk
-
1/4 cup
(65 mL)granulated sugar
-
2 Tbsp. + 1/2 cup
(155 mL)plain Mediterranean yogourt (10% fat)
-
pomegranate syrup
-
1 pomegranate
-
1 Tbsp. + 1/3 cup
(95 ml)granulated sugar
-
1
pinch of ground cinnamon
-
seeds of pomegranate for garnish
Preparation
Place the gelatine in a bowl with 2 Tbsp. of cold water.
Let is rest for 5 minutes.
With the blade of a sharp knife, slice the vanilla bean in half and scrape out the seeds.
To make the panna cotta, start by heating the cream and the milk in a saucepot over medium heat.
Add the vanilla seeds and the sugar.
Stir until the sugar is completely melted.
Add the gelatine and stir again to dissolve it.
Remove from the heat and add the yogourt, stirring well.
Pour into 4 ramekins and keep refrigerated for at least 2 hours.
To make the pomegrenate syrup, cut the pomegrenate in half and remove the seeds.
Using a potato masher, press the seeds to extract the juice.
Strain through a fine sieve.
You should have ¾ cup of juice (190 ml).
Place the freshly pressed juice, sugar and a pinch of cinnamon in a saucepot.
Bring to a boil and as soon as the liquid comes to a hard boil and creates a foam on the surface, remove from the heat.
Let it cool.
To assemble, unmould the panna cotta by letting the ramekins soak in boiling water for a minute or so.
Unmould onto a plate and pour a small laddle of syrup on top and decorate with the leftover pomegrenate seeds.
Source :
Zeste
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