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VANILLA-INFUSED PANNA COTTA WITH POMEGRANATE GLAZE
Prepare panna cotta - in a medium saucepot combing cream, milk, sugar, and vanilla bean, whisking well to combine. Place over medium heat and bring to a slight boi, remove from heat. Whisk in gelatin until fully dissolved and the texture is silky smooth and slightly thickened.
Divide cream amongst each mold, leaving room for the pomegranate glaze later. Set the panna cotta in the refrigerator to cool and chill overnight or at least 1 hour.
Meanwhile, prepare the glaze - place a large saute pan over medium heat and add in the sugar and Pomegranate juice. Bring it to a boil until it reduces down to a consistency of a sticky syrup. Transfer the glaze into a measuring cup or a jug and leave it to cool.
To garnish - remove the panna cotta from the fridge and carefully pour pomegranate glaze over. Using a shard knife, shave chocolate bar by sliding the blade along the chocolate to create curls. Garnish panna cotta with chocolate curls and fresh pomegranate arils. Serve immediately.
Liven up your holiday dessert with a little rum - add 1-2 tablespoons of rum to the panna cotta