Pomegranate Panna Cotta with Buttermilk
Baking and Desserts • Italian
Description
Pomegranate Panna Cotta with Buttermilk
Ingredients
- Black Pomegranate Molasses 20 fl oz
- Gelatin 2 teaspoons
- Sugar 5 oz
- Orange zest 1 piece
- Orange juice concentrate 5 fl oz
- Buttermilk 10 fl oz
- 10% cream 5 fl oz
Step-by-Step Guide
Step 1
Lightly grease 6 small molds with oil.
Step 2
Pour 3 tablespoons of pomegranate juice into a small bowl, add the gelatin, and let it sit for 10 minutes. Meanwhile, in a saucepan, mix the remaining juice, sugar, and grated orange zest, place over high heat, bring to a boil, and cook for about 10 minutes until the syrup reduces to 300 ml. Remove from heat.
Step 3
Pour 75 ml of syrup into a sauce bowl. Add the gelatin to the remaining hot syrup and stir until completely dissolved. Then add the orange juice and cream, followed by the buttermilk. Divide the mixture among the prepared molds and refrigerate for 4 hours or overnight.
Step 4
Transfer the desserts from the molds to serving plates and drizzle with the remaining syrup.
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