When you’re looking for a summer dessert that’s fruity and light, pomegranate jelly with vanilla yoghurt pannacotta is just the ticket.
Made famous by the Italians, this cooked cream dessert, is easy to make and rather impressive. Made with Greek yoghurt and infused with honey, cinnamon and vanilla, it’s almost guilt-free. You’ll hardly even miss the cream. The creamy pannacotta contrast tartness of the pomegranate perfectly. I usually serve this pannacotta after a spicy main course and it’s especially soothing after my Cape Malay curry.
If you can’t find pomegranate juice, grape, apple or berry juice will do just fine. Try to avod of juices that contain papaya or pineapple as the enzymes in these juices will break down the protein in the gelatine and prevent the jelly from setting properly. Gelatine leaves are readily available from most supermarkets, but can be replaced with gelatine powder. The leaves however give the jellies a beautiful clarity.
Pomegranate jelly and vanilla yoghurt pannacotta duo
For the jelly
250ml pomegranate juice
3 tablespoons castor sugar
2 gelatine leaves
Soak the gelatine leaves in cold water for about 7 minutes until soft and rehydrated. Heat the pomegranate juice and castor sugar in a saucepan until the sugar is dissolved. Squeeze the excess water out of the gelatine leaves and add to the warm juice. Stir through to ensure that the gelatine dissolves completely. Pour the juice into individual dariole moulds or silicone jelly moulds and refrigerate until firm.
For the pannacotta
125ml full cream milk
half a vanilla pod, seeds scraped
1 cinnamon stick
55g castor sugar
2 teaspoons honey
400g Greek yoghurt
two and a half gelatine leaves
Soak the gelatine leaves as per above. In a small saucepan, heat the milk, vanilla seeds, cinnamon, castor sugar and honey. Once the milk has come up to the boil, turn the heat off and allow the spices to infuse for around 10 minutes. Remove the vanilla pod and cinnamon stick. Squeeze the excess water out of the gelatine and add to the milk mixture. Whisk thoroughly to incorporate the gelatine. Stir in the Greek yoghurt and set aside to cool to room temperature. Pour the milky yoghurt gently over the set jellies and refrigerate once again until firm.
To un-mould, dip the base of the moulds into a bowl of boiling water for 2 seconds and turn out onto a serving plate. Scatter with fresh pomegranate seeds and serve immediately.