Side Pannel
Pomegranate Panna Cotta
Pomegranate Panna Cotta
- Recipe Submitted by Healthy Recipes on 02/19/2014
Category: Fruit
Ingredients List
- Lychee Panna Cotta:
- 1 can (14 oz) lychees in syrup
- 2 teaspoons powdered gelatin
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons sugar
- Pomegranate Jelly:
- 1 1/2 teaspoons powdered gelatin
- 1 cup pomegranate juice
- 1/2 cup sugar
Directions
Lychee Panna Cotta:
Open the can of lychees and pour the lychees and syrup into a food processor. Process until the mixture is smooth. There will still be little bits of lychee flesh and pulp. Strain into a measuring cup until you get 1 cup of clear liquid.
Place 3 tablespoons of cold water in a small bowl and sprinkle the gelatin over the top. Let sit while you do the next step.
Combine lychee liquid, cream, milk, and sugar in a medium saucepan. Heat on medium, stirring, until the sugar is dissolved and it just comes to a boil.
Remove lychee mixture from heat and add gelatin. Stir until the gelatin is fully melted and combined.
Divide mixture among glasses and refrigerate until set, at least 2 hours.
Pomegranate Jelly:
Place 3 tablespoons of cold water in a small bowl and sprinkle the gelatin over the top. Let sit while you do the next step.
Combine pomegranate juice and sugar in a medium saucepan and heat on medium, stirring until sugar is dissolved.
Add gelatin and stir until it is fully melted and combined.
Remove from heat and let cool for about 10 minutes.
Pour pomegranate mixture over the panna cottas and refrigerate until set, about 2 hours.
Open the can of lychees and pour the lychees and syrup into a food processor. Process until the mixture is smooth. There will still be little bits of lychee flesh and pulp. Strain into a measuring cup until you get 1 cup of clear liquid.
Place 3 tablespoons of cold water in a small bowl and sprinkle the gelatin over the top. Let sit while you do the next step.
Combine lychee liquid, cream, milk, and sugar in a medium saucepan. Heat on medium, stirring, until the sugar is dissolved and it just comes to a boil.
Remove lychee mixture from heat and add gelatin. Stir until the gelatin is fully melted and combined.
Divide mixture among glasses and refrigerate until set, at least 2 hours.
Pomegranate Jelly:
Place 3 tablespoons of cold water in a small bowl and sprinkle the gelatin over the top. Let sit while you do the next step.
Combine pomegranate juice and sugar in a medium saucepan and heat on medium, stirring until sugar is dissolved.
Add gelatin and stir until it is fully melted and combined.
Remove from heat and let cool for about 10 minutes.
Pour pomegranate mixture over the panna cottas and refrigerate until set, about 2 hours.
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