Pomegranate Panna Cotta

• Gluten free

• Produce

  • 2 cups Pom pomegranate, Juice

• Canned Goods

  • 3 cups Coconut milk

• Condiments

  • 1 Pomegranate jelly

• Baking & Spices

  • 1 Coconut vanilla bean panna cotta
  • 50 tsp Sugar
  • 1 Vanilla bean

• Dairy

  • 1 cup Heavy cream

• Desserts

  • 3 packet Gelatin, Unflavored

Found on nobiggie.net

Description

Ingredients

• Pomegranate Jelly
• 1 packet unflavored gelatin
• 2 cups Pom pomegranate juice
• 2 teaspoons sugar
• Coconut Vanilla Bean Panna Cotta
• 3 cups coconut milk
• 1 cup heavy cream
• 1 cup sugar
• 1 vanilla bean, split and seeded
• 2 packets unflavored gelatin

Directions

• To make the pomegranate jelly:
• In medium-sized bowl stir together the unflavored gelatin with ¼ cup boiling water until gelatin is dissolved. Add juice and sugar to dissolved gelatin. Stir until well combined and sugar is dissolved.
• Pass pomegranate mixture through a fine mesh sieve into pourable container. Carefully pour into the glass serving jars and let set in the fridge for 3 hours.
• To make the white panna cotta layer:
• Fill a small bowl with ¼ cup cold water and sprinkle the packets of gelatin over water and allow the gelatin to bloom and soften for 5 to 10 minutes.
• In a medium saucepan, bring coconut milk, cream, sugar, vanilla bean and seeds just to the boil, over medium heat, stirring until the sugar is dissolved. Add the softened gelatin to the cream mixture; whisk until the gelatin is completely dissolved.
• Again pass mixture through a fine mesh sieve into a pourable container. Pour carefully over the pomegranate layer and let set in the fridge for 3 hours or overnight, gently covered.
• Serve and garnish with fresh pomegranate seeds.