CRÈME FRAÎCHE PANNA COTTA WITH POMEGRANATE MOLASSES
Steps:
- Place 2 tbsp water in small bowl. Sprinkle gelatin over and let stand 5 minutes for gelatin to soften. Bring cream and 2/3 cup sugar just to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and stir until gelatin dissolves, then whisk in crème fraîche. Lightly spray six ¾-cup ramekins or custard cups with vegetable oil spray. Divide crème fraîche mixture among ramekins. Cover and refrigerate until set, about 6 hours. Mix pomegranate molasses with remaining 4 tsp water and remaining 2 Tbsp sugar, stirring until sugar dissolves. (Panna cottas and pomegranate sauce can be made 2 days ahead. Cover panna cottas and sauce separately and keep refrigerated.) Unmold 1 panna cotta onto each of 6 plates. Drizzle with sauce, sprinkle with seeds, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love