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Rose-scented panna cotta with pomegranate jelly jewels, by Madalene Bonvini-Hamel

12 January 2011
Rose-scented panna cotta with pomegranate jelly jewels, by Madalene Bonvini-Hamel

For the Rose-Scented Panna cotta

ingredients
(Serves 8)
300ml double cream
300ml natural full fat yogurt
75ml milk
40g caster sugar
2 leaves of gelatine, soaked in cold water
Rose water

Method

Bring the cream, milk and sugar to the boil, simmer for one minute, then remove from the heat. Drain the soaked gelatine, squeeze to remove any excess water and stir into the cream. Add the yogurt and rose water to taste. Pass the mixture through a sieve, pour it into dariole moulds and refrigerate to set.

For the Pomegranate Jelly Jewels

ingredients
250ml fresh pomegranate juice
1.5g agar agar

Method

Dissolve the agar agar in the cold pomegranate juice, bring the juice to the boil and simmer for one minute. Pour the juice into a clean plastic tray and leave to set at room temperature.

Do not move the jelly until it has completely set as any movement will disturb the agar agar and prevent it from setting. Once the jelly has set, cut it into small cubes.

To Serve

Dip the dariole mould into hot water, then shake it and release the panna cotta. Place the panna cotta on a serving plate, and surround it with scattered pomegranate jelly cubes. Garnish the plate with pomegranate syrup, chopped pistachios and fresh pomegranate seeds.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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