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Home / Recipes / Low fat Italian PannaCotta with Pomegranate Jelly

Photo of Low fat Italian PannaCotta with Pomegranate Jelly by Shalini Digvijay at BetterButter
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Low fat Italian PannaCotta with Pomegranate Jelly

Dec-16-2015
Shalini Digvijay
10 minutes
Prep Time
15 minutes
Cook Time
12 People
Serves
Read Instructions Save For Later

ABOUT Low fat Italian PannaCotta with Pomegranate Jelly RECIPE

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

Recipe Tags

  • Egg-free
  • Medium
  • Festive
  • Italian
  • Chilling
  • Dessert
  • Low Fat

Ingredients Serving: 12

  1. 1 kg hung curd or store bought branded yogurt
  2. 250 mils low fat Amul cream or 1 cup
  3. 1 cup sugar
  4. 1 cup or 240 mils whole cream milk
  5. 11 tsp gelatin
  6. 1 tsp vanilla essence
  7. For the pomegranate jelly.... 2 1/2 cups pomegranate or any red juice
  8. 6 tsp gelatin
  9. 4 tsp sugar
  10. 1 pomegranate shelled , 2 tbsp honey, few mint leaves

Instructions

  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 (4)  

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Shipra Bhandari
Jan-16-2017
Shipra Bhandari   Jan-16-2017

bina bedi
Oct-19-2016
bina bedi   Oct-19-2016

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