Name: Pomegranate panna cotta with pear & basil jelly
Yield: For 8
Cuisine: Italian
Ingredients: 90 g sugar; 30 ml (2 Tbsp) grenadine; 300 ml milk; 320 ml chilled pressed pear juice (if you can only get watery pear juice then you’ll need to add an extra half sheet of gelatine); 6 leaves gelatine; 10 g basil leaves - the leaves from 6 leafy stalks; 40 ml (2 Tbsp + 2 tsp) pomegranate molasses; pomegranate seeds to garnish; 400 ml cream

Preparation info

For
8

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

Pomegranates originated in the Middle East, somewhere in Persia, between Pakistan, Afghanistan and Iran. They are a fruit mentioned in all the main religions originating from the region, and remnants have been found which date back thousands of years. Funnily enough, even though they’re incredibly exotic and don’t grow in the UK, my partner Michael remembers eating them in south London as a wee boy back in the 1950s. So, it might be fair to say th