Pomegranate Panna Cotta - cooking recipe

Ingredients

4 leaves gelatine
400 ml whipping cream
150 ml semi-skimmed milk
100 g caster sugar
1 None vanilla pod, halved lengthways, seeds scraped out
3 None pomegranates, seeds tapped out of 1/2, remainder juiced

Preparation

Soak 3 sheets gelatin in cold water. In a saucepan bring the cream, milk, sugar, vanilla pod and seeds to the boil. Simmer for 5 mins. Remove from the heat. Squeeze out the gelatin and dissolve in the cream mixture. Allow to cool for 30 mins, then remove the vanilla pod. Spoon into 4 serving glasses and chill for at least 4 hours.
Soak 1 sheet gelatin in cold water. Measure out 2/3 cup pomegranate juice and heat in a saucepan. Remove from the heat. Squeeze out the gelatin and dissolve in the hot juice. Allow to cool.
Spread the thickened juice over the panna cotta. Top with the pomegranate seeds. Chill for 2 hours.