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Pomegranate Panna Cotta With Basil Jelly Recipe

Pomegranate Panna Cotta with Basil Jelly Recipe
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Prepare the ingredients before making Pomegranate Panna Cotta with Basil Jelly in your home. Then, follow these steps below to serve Pomegranate Panna Cotta with Basil Jelly for your family or friends.

Ingredients: Pomegranate Panna Cotta with Basil Jelly

  • PANNA COTTA
  • 4 gelatin sheets
  • 1/2 cup pomegranate juice
  • 1/2 cup pomegranate seeds
  • 1 tbsp sugar
  • 1 tbsp honey
  • 1 vanilla bean (split lengthwise)
  • 2 cardamom pods
  • 2 inch piece ginger (peeled)
  • 1 cup heavy cream
  • 1 1/2 cups plain Greek yogurt
  • BASIL JELLY
  • 3 gelatin sheets
  • Juice of 1 lemon
  • 1 tbsp honey
  • 2 tbsp sugar
  • 1/2 cup loosely packed basil leaves
  • 1/2 cup loosely packed Thai basil leaves

How to Make Pomegranate Panna Cotta with Basil Jelly

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Pomegranate Panna Cotta with Basil Jelly in your home by yourself.

    Step 1
  • PANNA COTTA
  • Step 2
  • Soak gelatin in 4 cups cold water for 5 minutes
  • Step 3
  • Remove sheets from water and squeeze out excess water
  • Step 4
  • Combine pomegranate juice, pomegranate seeds, sugar, honey, vanilla bean, cardamom pods, and ginger in a saucepan and bring to a boil
  • Step 5
  • Add the cream, reduce the heat to a simmer, and cook for 10 minutes
  • Step 6
  • Remove and discard vanilla bean, cardamom pods, and ginger. Whisk in gelatin and yogurt.
  • Step 7
  • Divide the custard among twelve 4-ounce ramekins, and cover in plastic wrap.
  • Step 8
  • Refrigerate until set, about 4 hours. Serve with dollop of basil jelly in center of each panna cotta
  • Step 9
  • BASIL JELLY
  • Step 10
  • Soak gelatin in 3 cups cold water for 5 minutes.
  • Step 11
  • Remove sheets from the water and squeeze out excess water
  • Step 12
  • Boil 2 cups of water in small saucepan
  • Step 13
  • Add lemon juice, honey, and sugar. Reduce heat to simmer and cook until sugar dissolves, about 2 minutes.
  • Step 14
  • Add basil and Thai basil, and simmer for 30 seconds.
  • Step 15
  • Transfer mixture to blender, and puree until smooth
  • Step 16
  • Pour basil mixture into a bowl, add gelatin, and mix until gelatin is dissolved
  • Step 17
  • Cover with plastic wrap, refrigerate until set, about 3 hours.
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