Recipe Pomegranate Panna Cotta with Basil Jelly

Ingredients :

• PANNA COTTA
• 4 gelatin sheets
• 1/2 cup pomegranate juice
• 1/2 cup pomegranate seeds
• 1 tbsp sugar
• 1 tbsp honey
• 1 vanilla bean (split lengthwise)
• 2 cardamom pods
• 2 inch piece ginger (peeled)
• 1 cup heavy cream
• 1 1/2 cups plain Greek yogurt
• BASIL JELLY
• 3 gelatin sheets
• Juice of 1 lemon
• 1 tbsp honey
• 2 tbsp sugar
• 1/2 cup loosely packed basil leaves
• 1/2 cup loosely packed Thai basil leaves

Method :

1. PANNA COTTA
2. Soak gelatin in 4 cups cold water for 5 minutes
3. Remove sheets from water and squeeze out excess water
4. Combine pomegranate juice, pomegranate seeds, sugar, honey, vanilla bean, cardamom pods, and ginger in a saucepan and bring to a boil
5. Add the cream, reduce the heat to a simmer, and cook for 10 minutes
6. Remove and discard vanilla bean, cardamom pods, and ginger. Whisk in gelatin and yogurt.
7. Divide the custard among twelve 4-ounce ramekins, and cover in plastic wrap.
8. Refrigerate until set, about 4 hours. Serve with dollop of basil jelly in center of each panna cotta
9. BASIL JELLY
10. Soak gelatin in 3 cups cold water for 5 minutes.
11. Remove sheets from the water and squeeze out excess water
12. Boil 2 cups of water in small saucepan
13. Add lemon juice, honey, and sugar. Reduce heat to simmer and cook until sugar dissolves, about 2 minutes.
14. Add basil and Thai basil, and simmer for 30 seconds.
15. Transfer mixture to blender, and puree until smooth
16. Pour basil mixture into a bowl, add gelatin, and mix until gelatin is dissolved
17. Cover with plastic wrap, refrigerate until set, about 3 hours.

Recipe Pomegranate Panna Cotta with Basil Jelly 2015-10-06T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster