Low fat Italian PannaCotta with Pomegranate Jelly | How to make Low fat Italian PannaCotta with Pomegranate Jelly

By Shalini Digvijay  |  16th Dec 2015  |  
4 reviews Rate It!
  • Low fat Italian PannaCotta with Pomegranate Jelly, How to make Low fat Italian PannaCotta with Pomegranate Jelly
Low fat Italian PannaCotta with Pomegranate Jellyby Shalini Digvijay
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    12

    People

40

4





About Low fat Italian PannaCotta with Pomegranate Jelly

Panna Cotta! Dolce Vita!! If you have a handsome hunk like David Rocco slaving over the hot stove for you ,then La Vie is indeed Dolce! I never said that my hunk was not handsome, he just does not slave over a hot stove... So, Dolce!!! PS David Rocco is a dreamy TV chef...half Italian, half Canadian

Low fat Italian PannaCotta with Pomegranate Jelly is one dish which makes its accompaniments tastier. With the right mix of flavours, Low fat Italian PannaCotta with Pomegranate Jelly has always been everyone's favourite. This recipe by Shalini Digvijay is the perfect one to try at home for your family. The Low fat Italian PannaCotta with Pomegranate Jelly recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Low fat Italian PannaCotta with Pomegranate Jelly is 10 minutes and the time taken for cooking is 15 minutes. This is recipe of Low fat Italian PannaCotta with Pomegranate Jelly is perfect to serve 12 people. Low fat Italian PannaCotta with Pomegranate Jelly is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Low fat Italian PannaCotta with Pomegranate Jelly. So do try it next time and share your experience of cooking Low fat Italian PannaCotta with Pomegranate Jelly by commenting on this page below!

Low fat Italian PannaCotta with Pomegranate Jelly

Ingredients to make Low fat Italian PannaCotta with Pomegranate Jelly

  • 1 kg hung curd or store bought branded yogurt
  • 250 mils low fat Amul cream or 1 cup
  • 1 cup sugar
  • 1 cup or 240 mils whole cream milk
  • 11 tsp gelatin
  • 1 tsp vanilla essence
  • For the pomegranate jelly.... 2 1/2 cups pomegranate or any red juice
  • 6 tsp gelatin
  • 4 tsp sugar
  • 1 pomegranate shelled , 2 tbsp honey, few mint leaves

How to make Low fat Italian PannaCotta with Pomegranate Jelly

  1. Place the sugar, milk and cream in a sauce pan with the vanilla and set on low heat to simmer.
  2. In the mean while with 50 mils cold water in a small bowl, sprinkle the gelatin, let it bloom-absorb the water, and set on a double boiler .
  3. Once the sugar melts and the mix simmers just so, mix in the melted gelatin. Mix to cool. Whatever gelatin does not melt will have to be strained out.
  4. The yogurt has to be whisked so so so well! Best bet strain and then proceed . Only when the cream mix is cool enough, strain it into the yogurt.And mix well. Remember- cool and strain are the operative words.
  5. Pour into glasses. I set them in 12 wine glasses and covered them with cling film and set them in the fridge. You need the PannaCotta to set first.
  6. Mix the honey and pomegranate seeds and mint leaves and set aside.
  7. Place the juice and sugar on low low heat in a clean sauce PAN and heat till sugar dissolves. Turn off the gas.Remove a few spoons of juice into another bowl.
  8. Place the gelatin over the juice and allow it to bloom. When it has bloomed or absorbed all the juice, set over a double boiler and melt. Pour into juice. Strain into a small jug.
  9. Now gently pour some of this jelly over the set PannaCotta and recover and refrigerate.
  10. Allow it to set at least overnight. Before serving, place 1 tablespoon of pomegranate seeds and honey mint mix over and serve.

Reviews for Low fat Italian PannaCotta with Pomegranate Jelly (4)

Shipra Bhandari10 months ago

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bina bedia year ago

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Saurabh Maktaa year ago

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Alka Jena2 years ago

Nice Recipe.
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