Panna Cotta with Pomegranate Sauce
recipe

A creamy Italian dessert topped with a sweet and tangy pomegranate sauce.
Preparation Time: 20 minutes (plus chilling time)
Serving Size: 4 servings
Ingredients:
- 2 dl heavy cream
- 1 dl milk
- 100 g sugar
- 1 tsp vanilla sugar
- 2 gelatin sheets
- 1 dl white wine
- 1 dl sugar (for white wine syrup)
- 1 pomegranate (seeds)
Instructions:
1. Soak the gelatin sheets in cold water for about 5 minutes.
2. In a saucepan, heat the heavy cream, milk, sugar, and vanilla sugar. Do not boil; just warm the mixture until the sugar has dissolved.
3. Remove the saucepan from heat and add the drained gelatin sheets. Stir until the gelatin has completely dissolved.
4. Pour the mixture into small glass jars and let them cool at room temperature.
5. Place the jars in the refrigerator and let the panna cotta set for at least 4 hours or overnight.
6. To prepare the white wine syrup, heat the white wine and sugar in a saucepan until the sugar has dissolved. Simmer on low heat for about 10-15 minutes until the mixture thickens slightly.
7. Remove the syrup from heat and add the pomegranate seeds. Let it cool.
8. Serve the panna cotta with the pomegranate sauce on top.
Nutritional Information (per serving):
Calories: 290
Fat: 15g
Carbohydrates: 35g
Sugar: 29g
Protein: 4g
Fiber: 1g

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