My favourite Italian dessert served with pomegranate syrup and chocolate soil
Recipe Tags
Italian
Dessert
Ingredients Serving: 3
200 ml cream
2 sheets or 1 tsp gelatin
30 grams White chocolate
Pinch of cinnamon
Pinch of dry ginger powder
Pinch of freshly grated nutmeg
Seeds of 1 large pomegranate (1 1/2 cups)
1 tsp lime juice
1/4 cup caster sugat
1/4 cup water
80 grams dark chocolate
1 tbsp cocoa nibs
Instructions
Take a bowl of water and soak gelatin sheets in it. If using gelatin powder, add it to 1 tbsp water and set it aside
Heat cream on a low heat until it's just below boiling point. Add white chocolate and spices and stir until the chocolate melts
Take the cream off heat. Squeeze gelatin sheets to remove excess water and add to cream (or add powdered gelatin with water)
Stir until gelatin is fully dissolved. Pour into three ramekins, cool and put in fridge for 1-2 hours to set
Keep a handful of pomegranate seeds aside and put the rest in a blender. Blitz to crush the seeds and pass through a fine sieve to get pomegranate juice
Put the juice in a pan with lime juice, bring to a boil, reduce the heat and simmer until reduced to half
For chocolate soil, finely chop the dark chocolate
Combine water and sugar in a heavy duty saucepan. Bring to a boil, then let the sugar cook until you start to see caramel color on edge of the pan
Turn off the heat and add chocolate. Keep stirring. The chocolate will first melt and eventually turn into crystallised chocolate.
Spread on a baking tray to cool completely and add cocoa nibs
To serve, invert your set panacotta on a plate. Pour pomegranate syrup on top, add 1-2 tbsp of chocolate soil on a the side and sprinkle reserved pomegranate seeds to finish.
Reviews (2)  
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Oct-15-2016
Bhoomi Thakker   Oct-15-2016
pls tell me whats is cocoa nibs its available in mrkt an where should I get this nibs
Take a bowl of water and soak gelatin sheets in it. If using gelatin powder, add it to 1 tbsp water and set it aside
Heat cream on a low heat until it's just below boiling point. Add white chocolate and spices and stir until the chocolate melts
Take the cream off heat. Squeeze gelatin sheets to remove excess water and add to cream (or add powdered gelatin with water)
Stir until gelatin is fully dissolved. Pour into three ramekins, cool and put in fridge for 1-2 hours to set
Keep a handful of pomegranate seeds aside and put the rest in a blender. Blitz to crush the seeds and pass through a fine sieve to get pomegranate juice
Put the juice in a pan with lime juice, bring to a boil, reduce the heat and simmer until reduced to half
For chocolate soil, finely chop the dark chocolate
Combine water and sugar in a heavy duty saucepan. Bring to a boil, then let the sugar cook until you start to see caramel color on edge of the pan
Turn off the heat and add chocolate. Keep stirring. The chocolate will first melt and eventually turn into crystallised chocolate.
Spread on a baking tray to cool completely and add cocoa nibs
To serve, invert your set panacotta on a plate. Pour pomegranate syrup on top, add 1-2 tbsp of chocolate soil on a the side and sprinkle reserved pomegranate seeds to finish.
INGREDIENTS
SERVING: 3
200 ml cream
2 sheets or 1 tsp gelatin
30 grams White chocolate
Pinch of cinnamon
Pinch of dry ginger powder
Pinch of freshly grated nutmeg
Seeds of 1 large pomegranate (1 1/2 cups)
1 tsp lime juice
1/4 cup caster sugat
1/4 cup water
80 grams dark chocolate
1 tbsp cocoa nibs
Winter Panna Cotta - Reviews
Recent Reviews
4.5
2 Reviews
Oct-15-2016
pls tell me whats is cocoa nibs its available in mrkt an where should I get this nibs
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