Method

Make the jelly first by placing the gelatine and water in a bowl and letting it stand for 5 minutes. Place the juice, rubies and sugar into a saucepan over a medium heat and allow the sugar to dissolve. Add the gelatine mixture and heat gently for a minute or until the gelatine has dissolved, but do not boil. Pour equal amounts into 6 lightly-greased moulds and place in the fridge for 1 hour or until just set.

Soak the gelatine leaves in cold water until soft. In a saucepan, scald the cream and the castor sugar and NOMU Vanilla Paste, stirring to distribute the paste. Drain the leaves, squeezing to remove excess liquid, and add to the cream, stirring until dissolved. Carefully pour the cream into the moulds over the back of a spoon so that you don’t disturb the jelly. Place in the fridge for at least 4 hours or overnight to set.

To un-mould the panna cotta, dip the moulds quickly into hot water and immediately turn them upside down onto serving plates to release the dessert. Dress with extra pomegranate rubies.

Tips

You can omit the pomegranate jelly layer and serve the vanilla panna cotta on it’s own, with fresh fruit or a Summer berry coulis. You may substitute the leaf gelatine with powdered gelatine as follows: 1 tsp powdered gelatine = 1 leaf of gelatine. Simply add the powdered gelatine to the cream mixture in the saucepan and stir to dissolve as above. Scald, do not boil.

To make white or dark chocolate panna cotta, pour half the hot cream onto 200g finely chopped, good quality white or dark chocolate and stir to melt before adding it to the remaining cream.