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Pomegranate Jelly and Vanilla Yogurt Panna Cotta

Jun-04-2016
Saswati Hota
20 minutes
Prep Time
180 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Pomegranate Jelly and Vanilla Yogurt Panna Cotta RECIPE

Panna Cotta is a sophisticated Italian dessert made simply by cooking cream, gelatine and sugar. In this recipe, the vanilla flavoured Panna Cotta is layered with pomegranate jelly In a slanted manner making it look stylish and classy.

Recipe Tags

  • Egg-free
  • Easy
  • Dinner Party
  • Italian
  • Boiling
  • Chilling
  • Dessert

Ingredients Serving: 10

  1. For the Jelly:
  2. 4 oz Raspberry Jelly Crystals
  3. 10 fl oz pomegranate Juice
  4. 2 tbsp Grenadine/ concentrated pomegranate syrup
  5. For the Panna Cotta:
  6. 1 tbsp Gelatine or Agar Agar
  7. 1/4 cup hot water
  8. 7 fl oz Flowing cream/ Double cream
  9. 3 1/2 oz Granulated sugar
  10. 10 oz Greek yogurt
  11. 1 pod Vanilla
  12. 2 tbsp pomegranate Kernels
  13. A few mint leaves to garnish

Instructions

  1. Prepare the jelly as per instructions on the pack except use pomegranate juice and grenadine instead of water.
  2. Leave to cool for 10 mins stirring in between otherwise the jelly starts to set.
  3. While the mixture is a little warm ,pour into small dessert glasses or wine glasses with the glasses propped in a slant.
  4. I propped the glasses to one side in a muffin tray so that the layers can be set in a slant and put the tray in the fridge. Individual ramekins, egg cartons or loaf dish can also be used.
  5. Leave the jelly to set in the fridge for an hour or two.
  6. For the panna cotta mix the gelatine with the hot water till it dissolves properly.
  7. Place the cream, sugar and the vanilla seeds in a saucepan and heat it gently, just enough for the sugar to dissolve, stirring all the time.
  8. Remove from heat and add the gelatine to the creamy mixture and let it cool for 10- 15 mins.
  9. Meanwhile put the yoghurt in a bowl and whisk to loosen it.
  10. Once cool add the cream mixture to the yoghurt and whisk it gently together.
  11. Remove the jelly glasses from the fridge and keep them in an upright position, you will notice that the jelly has set in a slant.
  12. Now pour the cool creamy yogurt mix carefully and evenly filling up the glasses and return the glasses back to the fridge for 2-3 hours.
  13. Once the dessert is set garnish with pomegranate crystals and mint leaves and serve.

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Swati Das Patnaik
Jul-18-2016
Swati Das Patnaik   Jul-18-2016

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