17 June 2010

Pomegranate buttermilk panna cotta

Pomegranate panna cotta

So I've got this huge case of free pomegranate juice, and I really need to find a good use for it soon. It's pasteurized, not sterilized, so it needs to be refrigerated, and has a limited shelf life.  (As a recap:  I've been bought.  The lovely folks at Pomwonderful have given me a case of free pomegranate juice, and I've been playing with it.  It's tasty).

Alright, so I thought a lovely pomegranate panna cotta would hit the spot, so I tweaked a panna cotta recipe that I've used several times in the past:
1 ¼ cup pomegranate juice
1 ¼ cups well-shaken buttermilk
2 ¾ teaspoons unflavored gelatin (from two ¼-oz envelopes)
¼ cup water
1 ½ cups heavy cream
⅔ cup sugar
Mix the pomegranate juice and buttermilk.  Run through a blender until smooth.  Meanwhile, mix the gelatin in the water, and leave to hydrate.  Heat the cream and sugar over medium heat until the sugar dissolves.

Take the cream off the heat, and add the hydrated gelatin.  Stir until it dissolves completely.  This is the only tricky part, you want to make sure there are no little granules of gelatin in there, as that will make the final texture less than awesome.  And this dessert deserves to be awesome.  If the gelatin won't go into solution, heat the cream gently over low heat, stirring, until the gelatin dissolves.

Immediately remove from the heat, and pour into molds.  Cover and chill for at least six hours.

Shortly before serving, make the sauce.
½ cup cassis
½ cup pomegranate juice
1 tbsp sugar
1 pinch cinnamon
juice of 1 lime
Mix all of the ingredients, boil for ten minutes, or until it reduces into a syrup.  Remove from heat.

I really need to get photos of this next segment, but it tends to happen too fast to get photos.  Run a knife around the outside of the panna cotta, to loosen the edge from the mold.  Then briefly set the base of the panna cotta in a bowl of hot water, to melt the gelatin at the bottom of the mold.  Lift out the mold, and place your serving plate over top of the mold.  Invert the mold.  Shake the mold gently to loosen it from the mold, onto the plate.

Drizzle sauce around the panna cotta.  Repeat with the other panna cottas, serving one for each guest.

Pomegranate panna cotta

Enjoy. This panna cotta was a hit. Perfect consistency, fruity, and the sauce brings a nice hit of acid to the dish. Wonderful, serve this one today.

1 comment:

* said...

This was extremely delicious!

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