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Panacotta with pomegranate
Ingredients
11/2 sheets gelatine
2 large ripe pomegranates
284ml carton double cream
25g (1oz) caster sugar
1 vanilla pod or few drops vanilla essence
1tsp rosewater, optional
2 large ripe pomegranates
284ml carton double cream
25g (1oz) caster sugar
1 vanilla pod or few drops vanilla essence
1tsp rosewater, optional
A creamy, fruity dessert that looks oh-so-elegant and is bound the impress
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Method
1 Place 3-4tbsp cold water into a shallow bowl. Add the half sheet of gelatine and soak. Halve pomegranates and, using a rolling pin, gently tap all over until seeds drop out. Reserve 1tbsp seeds and sieve the rest over a bowl. Press with back of a wooden spoon to remove the juice – you'll need about 4tbsp.2 Warm juice gently in a small pan. Stir in gelatine until melted. Pour into 2 small metal pudding basins or wine glasses. Allow to set in the fridge for an hour. Soak remaining gelatine in 3-4tbsp cold water.
3 Very gently heat the double cream in a small pan with the caster sugar and vanilla for 5 minutes. Remove pod if using. Squeeze out gelatine and add to cream, stirring until melted. Add rosewater if using. Allow cream to cool a little before pouring over the set jelly. Chill for about 2 hours. To serve, remove from fridge about 15 minutes before serving. If using pudding basins, dip very briefly into hot water and invert onto plates. Scatter with the pomegranate seeds to serve.
Photographs Peter Cassidy; food styling Sunil Vijayakar; recipes Mitzie Wilson
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