Cardamom Panacotta With Pomegranate Reduction

Ingredients
For The Cardamom Panna Cotta
- 200 ml Cream I used Amul
- 200 ml Milk full fat
- ½ cup Sugar
- 1 tsp Cardamom powder
- 2 tsp Gelatin
- 2 tbsp Cold water
For The Pomegranate reduction
- 1/2 Pomegranate seeds
- 2 tsp Corn flour
- ¼ cup Water
- Sugar to taste
For Garnishing
- 1 tbsp Pomegranate seeds
- 2 to 3 Mint leaves
Instructions
- In a small bowl, place the gelatin and pour the water over it. Let rest for about 20 mins. The gelatin will turn into jelly like mixture.
- In a pan, combine cream, milk and sugar and bring to a rolling boil, stirring in between. Do this on a medium flame. Once it starts boiling over, add the cardamom powder and mix again.
- Once done, take about 2 tbsp of this mixture and add to the gelatin and mix well.
- Add this immediately to the hot milk mixture and combine well using a balloon whisk.
- Let it cool down a bit. Pour into ramekins or any other glass bowl and let it set in the refrigerator for a minimum of 4 hours or overnight.
- To make the Pomegranate reduction
- Cut the pomegranates in half. Place a fine mesh sieve over a large bowl. Using your fingers, scrape the seeds into the sieve. With the back of a wooden spoon ,press on the seeds to extract the juice. Discard the seeds and set the juice aside.
- In a medium saucepan, mix the cornstarch with the sugar. Slowly stir in the pomegranate juice and mix well.
- Cook this over medium heat, stirring constantly, until the mix begins to thicken and darkens to a deep wine color, and the mix coats the back of the spoon. Remove from the heat and let cool.
- Before serving the Panacotta, de mould it from the ramekin or glass bowl into the serving plate.
- Pour the Pomegranate reduction on it, Place some pomegranate seeds and mint leaves on top and serve immediately.
Can I normal cook like me make this…I am little scared, what if it get spoiled. You have to be really a good chef to make this. And I think you are Alka.