This eye-catching Panna Cotta with Pomegranate Jelly is very easy to make and can be made a day or two before your event. I was completely inspired by fellow blogger Grace on La Mia Vita Dolce for the recipe. She made a coconut version, which I modified to vanilla.
Makes 12 to 15 shot glass servings
1 1/2 cups milk + 1/4 cup
2 cups heavy cream
3/4 cups sugar
4 teaspoons unflavored gelatin
1/2 vanilla bean, split and seeds scraped
Place the gelatin in bowl and add 1/4 cup milk, stir to combine and set aside for 5 minutes. Pour milk mixture into a saucepan and stir over medium heat just until the gelatin dissolves about 5 minutes. Do not let the liquid reach a boil.
Add 1/2 cup milk, cream, sugar, vanilla bean and seeds and cook on medium heat for 7 minutes. Remove from heat and let sit for 10 minutes. Pass the mixture through a fine mesh sieve into a measuring cup with a pour spout.
For the tilted effect, place the shot glasses at an angle in an egg carton. Carefully pour the panna cotta into tall shot glasses, filling 3/4 of the glass. Chill in refrigerator for 4 hours.
3 teaspoons unflavored powdered gelatin
1/3 cup (80 ml) cold water
2 cups Pomegranate Juice
1/2 cup granulated white sugar, or to taste
Sprinkle the gelatin over 1/3 cup of cold water. Let this mixture sit for about five to ten minutes. Meanwhile, in a saucepan, heat the pomegranate juice and sugar on medium-high heat, stirring constantly to dissolve the sugar. Do not let boil. Stir the softened gelatin into the hot juice and place this mixture over a low heat and stir constantly until the gelatin has completely dissolved. Remove from heat and let cool for about 10 minutes. Remove the panna cotta from egg carton and place on non-slip flat surface. Pour equal amounts of the pomegranate jelly over the panna cotta and refrigerate about 2 - 4 hours or until set. Top with pomegranate seeds when ready to serve.