Pomegranate Jelly and Vanilla Yoghurt Panna Cotta
How can you not feel Christmassy in December in the land of sun ,sand and sea,Goa.Christmas is in the air and I thought we might as well get into the spirit of things and spread some festive cheer.My younger one is already so excited about it as she is practicing Carols in school for Christmas and o
| Servings | Prep Time |
| 10portion | 20minutes |
| Cook Time |
| 180minutes |
|
|
Ingredients
- 4oz raspberryjelly crystals .
- 10fl pomegranate juice. oz
- 2tbsps grenadine( concentrated pomegranate syrup)
- 1tbsp gelatinepowdered .
- 1/4C waterhot .
- 7fl creamflowing ( I used double ) oz
- 3 1/2oz castor sugar.
- 10oz yoghurt/ hung yoghurtGreek .
- 01pod Vanilla seedsonly . ,
- 2tbsps pomegranatekernels .
- mint leaves. Few
Instructions
- Prepare the jelly as per instructions on the pack except use pomegranate juice and grenadine instead of water.
- Leave to cool for 10 mins stirring in between otherwise the jelly starts to set.
- While the mixture is a little warm ,pour into small dessert glasses or wine glasses with the glasses propped in a slant.
- I propped the glasses to one side in a muffin tray so that the layers can be set in a slant and put the tray in the fridge.Individual ramekins ,egg cartons or loaf dish can also be used.
- Leave the jelly to set in the fridge for an hour or two.
- For the panna cotta mix the gelatine with the hot water till it dissolves properly.
- Place the cream,sugar and the vanilla seeds in a saucepan and heat it gently,just enough for the sugar to dissolve,stirring all the time.
- Remove from heat and add the gelatine to the creamy mixture and let it cool for 10- 15 mins.
- Meanwhile put the yoghurt in a bowl and whisk to loosen it.
- Once cool add the cream mixture to the yoghurt and whisk it gently together.
- Remove the jelly glasses from the fridge and keep them in an upright position,you will notice that the jelly has set in a slant.
- Now pour the cool creamy yogurt mix carefully and evenly filling up the glasses and return the glasses back to the fridge for 2-3 hours.
- Once the dessert is set garnish with pomegranate crystals and mint leaves and serve.
Recipe Notes
Do not forget to peep into my friend Parinaaz’s blog A dollop of that! to have a bite of those jammy,delicious,melt in the mouth Linzer cookies.
