Photo of Vanilla and pomegranate panna cotta by WW

Vanilla and pomegranate panna cotta

4
4
4
SmartPoints® value per serving
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Moderate
If you don’t have metal dariole moulds, no worries! Glasses, mugs or muffins pans work just as well

Ingredients

Skim milk

2 cup(s), (500ml)

Caster sugar

2 tbs

Vanilla bean paste

1 tsp

Gelatine

1½ tsp, powdered

Fresh strawberries

250 g, hulled, chopped

Fresh raspberries

125 g

Pomegranate

1 medium, seeds removed

Oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. Meanwhile, combine the fruit and pomegranate seeds in a large bowl. Set aside until required.
  3. Dip each mould briefly in hot water and turn panna cottas out onto serving plates. Serve with strawberry salad.

Notes

TIP: If you do not have metal moulds, use glasses, mugs or muffin pans and lightly spray with oil to help unmould.