Pomegranate jelly and coconut panna cotta

Pomegranate jelly and coconut panna cotta

pomegranate jelly and coconut panna cotta

Wow your guests with this 2-in-1 creamy and refreshing pomegranate jelly and coconut panna cotta.

  • 20 mins + setting
  • Makes 8
  • Intermediate

INGREDIENTS

FOR THE POMEGRANATE JELLY

  • 10ml granulated gelatine
  • 530ml pomegranate flavoured bubbly (from Woolworths)
  • 30ml castor sugar

FOR THE COCONUT PANNA COTTA

  • 10ml granulated gelatine
  • 100ml cream
  • 400g tin coconut milk
  • 80ml icing sugar
  • 5ml vanilla essence

 

  • pomegranate rubies and coconut flakes, to serve

 

METHOD

  1. For the jelly, combine the gelatine and 30ml of the bubbly. Set aside to bloom for 5 minutes. Bring the  bubbly and sugar to a boil, stirring until dissolved. Cool to room temperature. Pour into 8 x 125ml baubles or glasses (we set the glasses at an angle). Refrigerate for 2 hours or until set.
  2. For the panna cotta, combine the gelatine and 30ml of the cream. Set aside to bloom for 5 minutes.
  3. Bring the remaining cream, coconut milk and icing sugar to a boil. Remove from heat, add the vanilla and gelatine and stir until dissolved. Pour onto the set jelly and refrigerate for 2 hours or until set. Top with pomegranate and coconut.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: December, 2018


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About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

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