James Martins Pomegranate Panna Cotta

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 leaves gelatin
• 110 ml pomegranate juice
• 75 caster sugar
• 1 teaspoon orange zest
• 500 ml double cream
• 1 pomegranate, seeds only (cut in half and hit with the back of a wooden spon for the seeds to come out easily)
• 2 oranges, peeled and segmented
• 1 pomegranate, seeds of
• 4 tablespoons caster sugar
• 4 tablespoons pomegranate juice

Recipe

• 1 method.
• 2 for the pana cotta, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes.
• 3 meanwhile, place the pomegranate juice into a small pan and gently heat, before removing from the heat.
• 4 remove the gelatine from the water, squeezing out any excess liquid, and add the leaves to the hot pomegranate juice. stir until dissolved.
• 5 meanwhile, place the sugar, orange zest and 350ml/12fl oz of the cream into a saucepan and bring to a simmer, stirring to dissolve all the sugar.
• 6 pour the pomegranate juice into the cream mixture, stirring all the time. set aside to cool a little.
• 7 place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.
• 8 fold the whisked cream into the set-aside mixture. pour the mixture through a sieve into a jug.
• 9 arrange the pomegranate seeds on the base of four dariole moulds or ramekins. place the moulds on a plate or baking sheet before pouring the mixture into each mould. leave in the fridge for 1-2 hours, or until set.
• 10 for the pomegranate caramel, heat a frying pan until hot, add the orange segments and sear briefly. remove the orange from the pan and set aside.
• 11 add the pomegranate seeds, sugar and juice to the pan and cook for 2-3 minutes until thickened and the sugar has melted. return the oranges to the pan and keep warm.
• 12 to serve, remove the moulds from the fridge and dip the base of each mould into a bowl of boiled water briefly to help loosen it.
• 13 gently slide a knife around the edge of each pana cotta and turn out onto a plate. spoon the pomegranate caramel around the side and serve at once.