Pretty Pink Pomegranate & Panna Cotta Jellies

Pomegranate & Panna Cotta Jellies

An Original Recipe by Not Quite Nigella

Preparation and cooking time: 10 minutes (30 minutes if you're making your pomegranate juice from scratch)

Setting time: 3 hours (2 hours and then 1 hour)

Makes 6 x 125ml jellies

Pomegranate jelly layer

• 1.5 cups pomegranate juice*

• 1/2 cup water

• 1/2 cup white sugar

• 3 teaspoons gelatin powder or 2 sheets titanium strength gelatine sheets

• Non stick spray

Vanilla Bean Panna Cotta layer

• 1/2 cup cream

• 1/2 cup milk

• 2 tablespoons sugar

• 1/2 teaspoon vanilla bean paste

• 1/3 cup water

• 1.5 teaspoons gelatin powder or 1 sheet titanium strength gelatine sheet

To decorate

• 1/4 cup pomegranate seeds

• Whipped cream

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*To make pomegranate juice, cut pomegranates in half and then squeeze out the arils or seeds removing as much of the white membrane as possible. Process in a blender or food processor and strain. Approximately 2 pomegranates yields 1 cup of juice. Top the rest up with water if you are a little short.

Step 1 - Heat pomegranate juice and sugar in a small saucepan until sugar has melted. Meanwhile, place the 1/2 cup of water in a microwave proof bowl and sprinkle gelatine powder over the surface of the water. Microwave this for 30-50 seconds on 50% heat until it becomes syrupy and the crystals of gelatine have disappeared. If you are using gelatine sheets, soak them for 5 minutes in cold water and then squeeze them to get rid of any excess water. Add the gelatine to the pomegranate juice and stir until well combined and remove from heat to cool.

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Step 2 - Spray the inside of the jelly molds with the non stick spray. Pour the juice into a jug and distribute among the six molds. Skim off any bubbles or foam from the oil spray. Place in the refrigerator for a couple of hours until set.

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Step 3 - Make the vanilla panna cotta layer by heating the cream, milk and sugar in a small saucepan and then add the vanilla bean paste. Meanwhile, place the 1/4 cup of water in a microwave proof bowl and sprinkle gelatine powder over the surface of the water. Microwave this for 30-50 seconds on 50% heat until it becomes syrupy and the crystals of gelatine have disappeared. If you are using a gelatine sheet, soak it for 5 minutes in cold water and then squeeze them to get rid of any excess water. Add the gelatine to the cream and stir until well combined and remove from heat to cool. You want this to be room temperature but still liquid-if it is too hot then it will melt the pomegranate jelly.

Step 4 - Pour into a jug and divide between the six jelly cup pouring over the set pomegranate jelly. Refrigerate until firm.

Step 5 - These jellies are temperature sensitive and wobbly so I'd take them out prior to serving. Run a sharp knife around the edge and quickly dunk them in a bowl of warm water. Invert onto a plate-remember where the jelly lands on the plate is generally where it sticks so make sure to place it in the centre for best presentation. Top with a dollop of cream and some pomegranate seeds.

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