Greek Yogurt And Pomegranate Panna Cotta 1772580957121 0tnp

Ingredients

• 2 cups Greek yogurt, full fat
• 1 cup Heavy cream
• 0.5 cup Honey
• 1 tablespoon Gelatin powder, unflavored
• 1 teaspoon Vanilla extract
• 1 cup Pomegranate juice
• 1 teaspoon Cornstarch
• 0.5 cup Pomegranate arils
• 3 tablespoons Cold water
• 4 sprigs Fresh mint leaves(optional)

Instructions

1. 1

   In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.

2. 2

   In a saucepan over medium heat, combine the heavy cream and honey, stirring until the honey dissolves and the mixture is hot but not boiling.

3. 3

   Remove the cream from heat and stir in the bloomed gelatin until completely dissolved.

4. 4

   Whisk the Greek yogurt and vanilla extract in a large bowl until smooth, then slowly temper in the warm cream mixture.

5. 5

   Pour the yogurt mixture into four ramekins or glasses and refrigerate for at least 4 hours until set.

6. 6

   To make the glaze, whisk pomegranate juice and cornstarch in a small saucepan over medium heat until thickened and clear.

7. 7

   Allow the pomegranate glaze to cool to room temperature, then spoon it over the set panna cotta.

8. 8

   Garnish with fresh pomegranate arils and mint leaves before serving.