Pomegranate White Wine Panna Cotta

Yields 4 servings

Vanilla Panna Cotta
2 1/4 teaspoons (1 packet or 15 grams) unflavored powdered gelatin
3 tablespoons cold water
1 cup (240 ml) heavy cream (or half-and-half)
1 cup (240 ml) milk
1/4 cup (56 grams) granulated sugar
Pinch of salt
2 teaspoons vanilla extract

In a small bowl, sprinkle the gelatin over the water, whisk together, and allow to sit for 5-10 minutes to “bloom” or activate.

In a large saucepan, heat cream, milk, sugar, and salt over medium heat, stirring until sugar fully dissolves. Bring to a low simmer and add in the gelatin, stirring constantly for 1-2 minutes. Remove from heat and stir in the vanilla extract.

Divide evenly between serving glasses (or ramekins) and refrigerate until set, about 4-6 hours.

White Wine Syrup
1 cup (240 ml) sweet white wine
2 tablespoons granulated sugar, optional
Pomegranate seeds

In a small saucepan, bring the white wine and sugar to a slow simmer. Reduce the wine by half (1/2 cup) to concentrate the flavor. Remove from heat and chill.

Spoon the wine syrup evenly over the panna cottas and sprinkle with pomegranate seeds. Chill until ready to serve.


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