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Healthy Baking and Desserts - Tasting the Future

Almond Milk Panna Cotta with Rosewater and Pomegranate Glaze

Almond Milk Panna Cotta with Rosewater and Pomegranate Glaze
Ingredients Amount
Panna cotta
Almond milk 470 g
Cream 200 g
Sugar 80 g
Gelatin sheets 3 ea.
Rosewater 2½ g
 
Pomegranate glaze
Pomegranate juice 225 g
Gelatin sheets 2 ea.
 
Garnish
Pomegranate seeds
Crystallized rose petals

Method

  1. Combine almond milk, cream, and sugar and bring to a gentle simmer.

  2. Bloom gelatin sheets in ice water. Stir into the warm cream to dissolve.

  3. Stir in the rose water.

  4. Pour into molds and set to chill for several hours.

  5. Heat pomegranate juice. Bloom gelatin sheets in ice water, then stir into the hot juice to dissolve. Chill thoroughly, then spoon over the firm panna cotta.

  6. Garnish with pomegranate seeds and crystallized rose petals.

Yield: 12 portions