Vanilla Panna Cotta with Pomegranate Gelee

Panna Cotta – the name was alien to me until very recently. When the Groovy Gourmets decided to make Panna Cotta for this month, I was like what Cotta?? Thanks to the Internet, where everything and anything in world can be easily accessed. I came to know what it is.

So for all those who don’t know what is Panna Cotta, it is an Italian dessert, prepared by cooking, milk, cream and sugar and then mixing with gelatine. It is then cooled until set. It is usually served with any kind of fruit coulis or sauce. I have substituted gelatine with China grass strands and topped the panna cotta with pomegranate gelee.

This pudding is really soft, smooth and silky, the best part being that the cooking time is really minimum. It was liked even by H who doesn’t care too much about anything sweet. So, all in all, a must try for anyone who loves their desserts. 

What you'll need

1. Milk – 1 cup (200ml)
2. Cream – 1 cup (200ml)
3. Sugar – ½ cup
4. Agar Agar/China Grass – 5gm
5. Water – 2 to 3 tbsp
6. Vanilla Essence – ½ tsp

For the Pomegranate Gelee

1. Pomegrante Juice – 1 cup (I used store bought)
2. Agar Agar – 2.5 gm
3. Sugar – 1 tbsp

Method

1. Prepare the moulds or glasses, in which the pannacotta is to be set, by washing them with water. Don’t dry.
2. Soak the China grass in water for 30 minutes.
3. In a heavy bottomed vessel, add milk, cream and sugar and heat on medium heat until the sugar is completely dissolved and the mixture is just about to boil, stirring regularly.
4. Add vanilla essence and slightly cool the milk and cream mixture.
5. In the meanwhile, remove the excess water from the china grass, keep only about 2 to 3 tbsp of water, and heat it on medium heat until it melts.
6. Strain, this melted china grass and then pour into the milk cream mixture, stirring continuously.
7. Pour this into the prepared moulds or glasses and allow to come to room temperature.
8. Refrigerate for 3 to 4 hours.

For the pomegranate gelee:

1. Heat half a cup of pomegranate juice with sugar until it is dissolved.
2. Heat the other half cup of pomegranate juice with the soaked china grass until china grass is melted.
3. Strain and pour the melted china grass into the sugar and pomegranate mixture.
4. Pour over the set panna cotta and allow to set again for 2 to 3 hours.
5. To de-mould, run a knife through the sides of the glass or mould and invert on a glass plate.

Serve chilled.

Note:

1. The pomegranate gelee is totally optional, the pannacotta, tastes great just by itself. You could also serve it with any kind of berry coulis (sauce).
2. I got a 10gm packet of agar agar /China grass, so I took half the quantity for 5gms.
3. Measure with a measuring scale if you have one.