Pomegranate Panna Cotta

Ingredients

Orange zest

Buttermilk 1 cup

Whipped cream 1/2 cup

Sugar 1 cup

Pomegranate juice 400 ml

Gelatin 2 tsp

Orange juice 1/2 cup

Mix 3 tablespoons of pomegranate juice and gelatin. Let the mixture sit for 10 minutes. Place the remaining sugar, juice, and orange zest (without the white pith) in a small saucepan.

Simmer the mixture over low heat, stirring constantly, until the sugar dissolves. Simmer for another 10 minutes until the liquid has reduced. Then remove the saucepan from the heat.

Remove the orange zest from the saucepan and pour half a cup of the syrup into a separate container. While the syrup is still hot, add the juice and gelatin mixture and stir thoroughly until the gelatin is completely dissolved.

Add orange juice to the syrup, carefully fold in the whipped cream, and then the buttermilk. Mix thoroughly and pour the mixture into the molds. Refrigerate the molds overnight to chill.

Before serving, remove the panna cotta from the molds. Dip it in hot water for a few seconds first to make it easier to remove the jelly. Then arrange the dessert on a serving platter and top with the prepared sauce.

Enjoy!