This Pear and Pomegranate Panna Cotta is rich and creamy with a deliciously fruity festive edge. The colours pop on the plate making this make ahead dessert is perfect for entertaining.
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
Prevent your screen from going dark
Ingredients
For the panna cotta:
2tablespooncold water
1package unflavored gelatin(0.25 oz) (or 2 ¼ tsp)
½cupmilk
1teaspoonvanilla pasteor extract
¼cupcastor sugar
2cupsheavy cream
1cuppear juice
1teaspoonflavourless oil
For the fruit topping
1ripe green pear
1tablespoonlemon juice
⅓cuppomegranate arils
1 ½tablespoonpowdered sugar
Instructions
To make the panna cotta.
Pour the cold water into a small bowl and sprinkle the gelatin over it.
Let rest for 5 minutes, so the gelatin can dissolve.
Mix the milk, vanilla paste and sugar together in a small saucepan and place over a medium low heat.
Simmer gently for 5 minutes until the sugar has dissolved.
Remove the pan from the heat
Add the gelatine mixture and whisk together so the gelatine is fully combined.
Add in the heavy cream and the pear juice, stir well and then strain through a fine mesh sieve into a jug.
Use a pastry brush to oil the inside of your panna cotta moulds (or ramekins).
Carefully fill the moulds with your mixture and refrigerate until chilled and set.
To make the fruit topping.
Chop the pear into small cubes and sprinkle over the lemon juice.
Combine the dressed pear with the pomegranate and powdered sugar and stir to combine.
To serve.
Use a knife to ease the panna cotta away from the edge of the mould, upturn a plate onto the mould then tip the plate and mould right side up and gently easy the panna cotta out.
Garnish with a spoon of the fruit topping and serve.