Soak the gelatin leaves in the ice bath. Heat the milk, cream, honey and vanilla pod – do not boil. Once hot but not boiling, remove from the heat and stir in the soaked gelatin leaves. Transfer to a bowl and cool the panna cotta mixture over the ice bath. Once cooled, pour into a small tray,
Pick the mint leaves from the stems and wash in cold water. Pat the leaves completely dry with paper towels and then deep fry until the leaves become crisp and transparent. Use three leaves per serving.
Halve the pomegranate horizontally and place face down in a bowl. With a spoon, hit the back of the pomegranate shell to loosen the pearls. Reserve in the fridge. Use
To assemble, arrange the elements of this dessert as you wish on the plate.
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