Pomegranates, a favorite of ancient Persians and Egyptians, can be filled with up to 1,400 tiny jewel-like seeds called arils. Bursting with tart juice, these seeds adorn Christmas dishes like edible rubies, adding gorgeous color and flavor to holiday desserts, like this Pomegranate Panna Cotta.
Pomegranate Panna Cotta
2014-12-13 02:49:45
Yield: 6 servings
Ingredients
- 2 tablespoons cold water
- 2 teaspoons unflavored gelatin
- 3 cups half-and-half
- 2⁄3 cup sugar
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 1 cup sour cream
- Garnish: pomegranate seeds, Pomegranate Syrup (recipe follows)
Instructions
- Place 6 small glasses or ramekins on a rimmed baking sheet. Set aside.
- In a small bowl, stir together 2 tablespoons water and gelatin. Let stand 5 minutes.
- In a medium saucepan, heat half-and-half, sugar, vanilla, and salt to just below boiling. Remove from heat; stir in gelatin until completely dissolved. Let stand 5 minutes.
- In a large bowl, place sour cream. Gradually add hot cream mixture, stirring until combined. Pour mixture into prepared glasses. Refrigerate at least 5 hours or overnight.
- Remove from refrigerator just before serving. Garnish with pomegranate seeds and Pomegranate Syrup, if desired.
Taste of the South https://tasteofthesouthmagazine.com/
