pomegranate panna cotta
photo by Jennifer Johnson
2 1/4 teaspoons (1 envelope) unflavored gelatin powder
1 1/2 cups whole milk or half and half, divided
1/2 cup plus 2 tablespoons sugar
Pinch of salt
1 vanilla bean, split, seeds scraped
2 cups plain whole-milk yogurt
1 teaspoon (about 1/2 envelope) unflavored gelatin powder
1/2 cup pomegranate juice
1/4 cup sugar
- Make panna cotta. In a small bowl, sprinkle gelatin over 1/2 cup of milk. Allow to sit without stirring until gelatin is softened, 5-10 minutes.
- Pour remaining 1 cup milk into a small saucepan. Add sugar and salt. Add seeds and pod from vanilla bean. Place pan over low heat and cook until sugar is dissolved (do not allow mixture to boil as it will destroy gelatin’s thickening power).
- Add gelatin mixture and continue to stir until completely dissolved, 2-3 minutes. You can check to see if it is dissolved by placing a spoon into milk and checking back for distinct grains of gelatin; if still grainy, keep cooking for a few more seconds. Remove from heat and cool to room temperature.
- Place a fine-mesh strainer lined with a cheesecloth over a large measuring cup and pour in milk mixture. Discard solids from inside strainer. Slowly whisk in yogurt until smooth.
- Divide mixture evenly among six 3/4-cup serving bowls. Cover each with plastic wrap, taking care not to let plastic touch panna cotta. Refrigerate until set, about 2 hours.
- After 2 hours, make pomegranate jelly. Sprinkle gelatin over 1 tablespoon water in a small bowl. Allow to sit without stirring until gelatin is softened, 5-10 minutes.
- In a small saucepan, combine pomegranate juice and sugar. Place pan over low heat and simmer (do not boil), stirring to dissolve sugar. Add gelatin mixture and stir until completely dissolved, about 1 minute. Remove from heat and cool to room temperature. Divide equally over chilled panna cotta. Cover each with plastic wrap and refrigerate for another 2 hours, or until jelly has set.