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

4 reviews
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ByShalini Digvijay
Created on 16th Dec 2015
  • 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
  • Low fat Italian PannaCotta with Pomegranate Jelly | How to make Low fat Italian PannaCotta with Pomegranate Jelly (17 likes)

  • 4 reviews
    Rate It!
  • By Shalini Digvijay
    Created on 16th Dec 2015

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, a succulent delicacy which is famous all over the world. Low fat Italian PannaCotta with Pomegranate Jelly is one dish which makes its accompaniments tastier. With the overflow 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. It's a get together at home and you realise that you want to make a Low fat Italian PannaCotta with Pomegranate Jelly, just the perfect situation when you realise that you need to know how to make the perfect Low fat Italian PannaCotta with Pomegranate Jelly. So, at that time you can try out this delicious recipe by Shalini Digvijay. The recipe of Low fat Italian PannaCotta with Pomegranate Jellyis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Low fat Italian PannaCotta with Pomegranate Jelly is 15 minute. This recipe of Low fat Italian PannaCotta with Pomegranate Jelly is perfect to serve 12. Low fat Italian PannaCotta with Pomegranate Jelly is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time10mins
  • Cook Time15mins
  • Serves12People
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 Bhandari8 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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