John Myers
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Lime Panna Cotta with Tipsy Pomegranate
The perfect lime panna cotta with tipsy pomegranate recipe with a picture and simple step-by-step instructions.
Lime panna cotta
- 200 ml Cream
- 200 ml Milk
- 50 g Sugar
- 1 Vanilla pod
- 4 leaf Gelatin
- 1 Lime, the zest
tipsy pomegranate
- 1 Pomegranate
- Cane sugar
- Rum
Lime panna cotta
- Put the cream in a saucepan with the milk. Scrape out the vanilla pod, add the pulp and the vanilla pod, also the sugar. Soak the gelatine in cold water.
- Bring the milk and cream mixture to the boil while stirring, remove from the stove, add the squeezed gelatine and stir in very well. Let everything cool down for about 10 minutes. Finely grate the lime peel and add to the panna cotta and stir in. Now fill the still liquid panna cotta into small molds and let it set in the refrigerator for at least 4 hours.
tipsy pomegranate
- Core the pomegranate, this works best if you first scratch it all around and then 4 times perpendicular to it, then it can easily be broken apart. I always put the kernels in a bowl with water. When all the kernels are in the water, wash them thoroughly with your hands and then any remaining white membranes will loosen and float on top, so that they can be easily skimmed off.
- Then pass the pomegranate seeds through a sieve and drain well and then put them in a container, add some raw cane sugar and rum (to taste) and let it steep.
finish
- Turn the panna cotta out of the molds onto a plate. This works really well if you dip the molds briefly in hot water beforehand. And then add the tipsy pomegranate seeds to the panna cotta.
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