Pomegranate panna cotta with pomegranate and orange caramel
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 1 pomegranate, seeds only
- 110ml/4fl oz pomegranate juice
- Water
- 1 tsp orange zest
- 1 pomegranate, seeds only
- 2 oranges, peeled and segmented
- Dip
- 2 leaves gelatine
- 4 tbsp caster sugar
- 500ml/18fl oz double cream
- 4 tbsp pomegranate juice
- 75g/3oz caster sugar
Possible health benefits
General information, not medical advice.
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Pomegranate
Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of folate · 38 µg per 100 g, 19% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 16% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Nutrients per 100 g of “Pomegranates, raw”, USDA FoodData Central.
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Orange
High in vitamin C · 71 mg per 100 g, 89% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of folate · 30 µg per 100 g, 15% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Nutrients per 100 g of “Oranges, raw, with peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- For the panna cotta, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes.
- Meanwhile, place the pomegranate juice into a small pan and gently heat, before removing from the heat.
- Remove the gelatine from the water, squeezing out any excess liquid, and add the leaves to the hot pomegranate juice. Stir until dissolved.
- Meanwhile, place the sugar, orange zest and 350ml/12fl oz of the cream into a saucepan and bring to a simmer, stirring to dissolve all the sugar.
- Pour the pomegranate juice into the cream mixture, stirring all the time. Set aside to cool a little.
- Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.
- Fold the whisked cream into the set-aside mixture. Pour the mixture through a sieve into a jug.
- Arrange the pomegranate seeds on the base of four dariole moulds or ramekins. Place the moulds on a plate or baking sheet before pouring the mixture into each mould. Leave in the fridge for 1-2 hours, or until set.
- For the pomegranate caramel, heat a frying pan until hot, add the orange segments and sear briefly. Remove the orange from the pan and set aside.
- Add the pomegranate seeds, sugar and juice to the pan and cook for 2-3 minutes until thickened and the sugar has melted. Return the oranges to the pan and keep warm.
- To serve, remove the moulds from the fridge and dip the base of each mould into a bowl of boiled water briefly to help loosen it.
- Gently slide a knife around the edge of each panna cotta and turn out onto a plate. Spoon the pomegranate caramel around the side and serve at once.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Baking tray
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Baking dish
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Mixing bowl
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Whisk
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Chef's knife
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Grater
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Vegetable peeler
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Wooden spoon
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Sieve
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Measuring jug