Panacotta on pomegranate gelatine
- 250 gr. Pomegranates grains
- 200 gr. cooking cream 22% fat
- Semi-skimmed milk 200 ml
- 150 gr. of sugar
- 6 sheets of neutral gelatine or 7 gr. unflavoured gelatine
Step by Step
Grind the beans and strain the pomegranate juice Granada, pulling the pulp, we add to the broth the gelatine sheets. While gelatine is hydrating, we put in a saucepan the remaining ingredients except the pomegranate grains, light the fire and when it reaches boiling point remove from heat, stir with a whisk a couple of minutes, add the juice with the dissolved gelatine and continue stirring a few minutes. In a silicone mould (if it is not a silicone mould grease it with butter), add the pomegranate grains and pour the mixture of the jar and allow to cool until the panacota sets (it is advisable to let it cool first at room temperature and then in the refrigerator overnight).
Once the panacota has been curdled unmould it and serve decorated with a sprig of fresh mint, some berries or some caramel on top.