Pomegranate jelly and vanilla yoghurt pannacotta duo
|250 ml||pomegranate — juice|
|2||Sheridans gelatine — leaves|
|125 ml||milk — full cream|
|1/2||vanilla — pod, seeds scraped|
|1||cinnamon — stick|
|55 g||castor sugar|
|400 g||yoghurt — Greek|
|Sheridans gelatine — leaves|
For the jelly:
Soak the gelatine leaves in cold water for about 7 minutes until soft and rehydrated. Heat the pomegranate juice and castor sugar in a saucepan until the sugar is dissolved. Squeeze the excess water out of the gelatine leaves and add to the warm juice. Stir through to ensure that the gelatine dissolves completely. Pour the juice into individual dariole moulds or silicone jelly moulds and refrigerate until firm.
For the pannacotta:
Soak the gelatine leaves as per above. In a small saucepan, heat the milk, vanilla seeds, cinnamon, castor sugar and honey. Once the milk has come up to the boil, turn the heat off and allow the spices to infuse for around 10 minutes. Remove the vanilla pod and cinnamon stick. Squeeze the excess water out of the gelatine and add to the milk mixture. Whisk thoroughly to incorporate the gelatine. Stir in the Greek yoghurt and set aside to cool to room temperature. Pour the milky yoghurt gently over the set jellies and refrigerate once again until firm.
To un-mould, dip the base of the moulds into a bowl of boiling water for 2 seconds and turn out onto a serving plate. Scatter with fresh pomegranate seeds and serve immediately.