Made this Italian dessert, it's a Panna Cotta with cranberry and dark chocolate #food #foodporn #yum #yummy #eat #hungry #foodgasm #amazing #delicious #delish #instafood #foodpic #foodpics #eating #instagood #tasty #lunch #dinner #foodie #sweet #fresh #photooftheday #healthyfoods #healthy #sweet #dessert #Saturday
Time: 1 Hour
When: Dessert | Sweet Snack
- The hardest part is making the pomegranate caramel sauce. Watch a YouTube video on how to make caramel sauce before trying this
- Do not add rum if you do not like the taste
- If you cannot find sheets of gelatine, you can use powdered gelatine
- Caster sugar is super fine sugar
- Panna cotta comes in many different flavours including honey, berries, tiramisu, lemon etc. – try making different ones
- 2 medium sheets leaf gelatine (11 x 7.5cm)
- 250ml double cream
- 50g caster sugar
- 50ml milk
- 15ml dark rum, or to taste
- Block of good-quality dark chocolate, for grating
FOR THE GLAZE:
- 20g caster sugar
- 275ml pomegranate juice
1. Soak the gelatine in a shallow dish of cold water for a few minutes. Meanwhile, put the cream, sugar, milk and rum into a saucepan and slowly bring to a simmer. Heat gently for 30 seconds, then remove the pan from the heat. Taste for flavour, adding a little more rum if you wish.
2. Squeeze the gelatine leaves to remove excess water, then add them to the cream mixture and stir until fully dissolved. Tip the mixture into a jug.
3. Now pour into four individual glass dishes, leaving enough room for the glaze. Leave to cool, then place the glasses in the fridge to set for at least two hours, or overnight if preparing ahead.
4. To make the pomegranate glaze, heat a dry frying pan.Tip the sugar into the hot pan followed by the pomegranate juice. Bring to the boil and allow to bubble for 10–15 minutes, until thickened to a sticky, syrupy glaze. Pour into a small jug and leave to cool completely.
5. Pop the chocolate in the freezer for 10–15 minutes before serving. Pour the cooled pomegranate glaze on top of the chilled panna cottas. Take the chocolate from the freezer and draw a small straight-edged knife along the flat side of the bar to make curled shavings. Top each panna cotta with chocolate shavings to serve.
Recipe from Christmas with Gordon Ramsay