Potpourri: Pomegranate Jelly and Vanilla Yoghurt Panna Cotta

How can you not feel Christmassy in December in the land of sun ,sand and sea,Goa.Christmas is in the air and I thought we might as well get into the spirit of things and spread some festive cheer.My younger one is already so excited about it as she is practicing Carols in school for Christmas and our tree is up with all those wonderful ornamental decorations and the twinkling fairy lights .

As we decorated our tree with carols playing in the background I decided to have the long pending ladies get together at my place within the next two days.With a Christmassy spring in my steps I planned the brunch ,the invitations and the menu .

An array of holiday salads with Pita bread for the lovely,health conscious ladies was an idea appreciated by the guests themselves.For the dessert I baked mini Hummingbird bundts and made a bright red and white pomegranate and yoghurt Panna cotta in small dessert glasses with sparkling pomegranate kernels on top.The Panna cotta stole the show and the yoghurt in it gave a subtle touch of tanginess which complimented the pomegranate jelly beautifully. With my Christmas runner and bright coloured salads and desserts my brunch table had beautiful hues of colours and ready to be
devoured.

Panna Cotta is a sophisticated Italian dessert made simply by cooking cream,gelatine and sugar .In this recipe the vanilla flavoured Panna Cotta is layered with pomegranate jelly ,apt red and white dessert for Christmas.

Today I am doing a Christmas Colab with my blogger friend Parinaaz Marolia of A dollop of that! And her post is on delicious Christmas Linzer Cookies.

You require
For the jelly layer
4 oz raspberry jelly crystals
10 fl oz pomegranate juice
2 tbsp grenadine ( concentrated pomegranate syrup)

For the panna cotta layer
1 tbsp powdered gelatine
1/4 C hot water
7 fl oz flowing cream( I used double cream)
3 1/2 oz castor sugar
10 oz Greek yoghurt/ hung yoghurt
01 Vanilla pod,seeds only

For the topping
2 tbsp pomegranate kernels
Few mint leaves

Method

Prepare the jelly as per instructions on the pack except use pomegranate juice and grenadine instead of water.
Leave to cool for 10 mins stirring in between otherwise the jelly starts to set.
While the mixture is a little warm ,pour into small dessert glasses or wine glasses with the glasses propped in a slant.
I propped the glasses to one side in a muffin tray so that the layers can be set in a slant and put the tray in the fridge.Individual ramekins ,egg cartons or loaf dish can also be used.
Leave the jelly to set in the fridge for an hour or two.
For the panna cotta mix the gelatine with the hot water till it dissolves properly.
Place the cream,sugar and the vanilla seeds in a saucepan and heat it gently,just enough for the sugar to dissolve,stirring all the time .
Remove from heat and add the gelatine to the creamy mixture and let it cool for 10- 15 mins.
Meanwhile put the yoghurt in a bowl and whisk to loosen it.
Once cool add the cream mixture to the yoghurt and whisk it gently together.
Remove the jelly glasses from the fridge and keep them in an upright position,you will notice that the jelly has set in a slant.
Now pour the cool creamy yogurt mix carefully and evenly filling up the glasses and return the glasses back to the fridge for 2-3 hours.
Once the dessert is set garnish with pomegranate crystals and mint leaves and serve.