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Recipe Detail Page
Mascarpone Panna Cotta with Pomegranate Jelly
Holiday 2009
This rich panna cotta looks fabulous with the ruby coloured jelly. Pomegranate seeds give a crunch to the soft texture. For an alternative presentation, add pomegranate seeds to pomegranate-gelatin mixture and pour into a shallow dish. Refrigerate until set. Place panna cotta on serving dishes and surround with pieces of jelly.
Serves 6
1 cup (250 mL) mascarpone
2 cups (500 mL) milk
¼ cup (50 mL) sugar
¼ cup (50 mL) water
1 tbsp (15 mL) gelatin
2 tsp (10 mL) grated orange rind
1 tsp (5 mL) vanilla
Pomegranate Jelly
2 cups (500 mL) pomegranate juice
⅓ cup (75 mL) sugar
1 tbsp (15 mL) gelatin
Garnish
½ cup (125 mL) pomegranate seeds
6 to 8 sprigs mint
1. Beat together mascarpone, milk and sugar until smooth. Set aside.
2. Place water in a small pot and sprinkle over gelatin. Heat slowly, stirring until gelatin is dissolved. Stir gelatin mixture into mascarpone mixture. Add orange rind and vanilla. Pour mixture into six ½-cup (125-mL)oiled moulds and refrigerate until set, about4 hours.
3. Heat pomegranate juice and sugar in a medium pot over medium heat and stir until sugar is dissolved. Sprinkle over gelatin and stir until dissolved. Remove from heat and cool to room temperature. Pour a layer onto6 serving plates and refrigerate until set. It will be a wobbly set.
4. Turn out mascarpone panna cotta onto serving plates and garnish with pomegranate seeds and mint sprigs.
Serves 6
