Vanilla and pomegranate panna cotta
5 - 7
PersonalPoints™ per serving
If you don’t have metal dariole moulds, no worries! Glasses, mugs or muffins pans work just as well
2 cup(s), (500ml)
Vanilla bean paste
1½ tsp, powdered
250 g, hulled, chopped
1 medium, seeds removed
1 x 3 second spray(s)
- Lightly spray four ¾-cup (180ml) capacity metal moulds with oil. Place the milk, sugar and vanilla in a small saucepan over medium heat. Bring to the boil and remove from heat. Sprinkle the gelatin over the milk mixture and whisk until dissolved. Divide among prepared moulds and cover with plastic wrap. Refrigerate for 4 hours or until set.
- Meanwhile, combine the fruit and pomegranate seeds in a large bowl. Set aside until required.
- Dip each mould briefly in hot water and turn panna cottas out onto serving plates. Serve with strawberry salad.
TIP: If you do not have metal moulds, use glasses, mugs or muffin pans and lightly spray with oil to help unmould.