1 cup – Fresh cream ( i have used Amul)
1/2cup – Milk, whole milk preferably
1/4 cup – White chocolate, chopped
1/4 cup sugar
1/2 tbsp – Gelatin powder
1 tbsp – Ice cold water
For the Pomegranate jelly
1 cup – Juice of pomegranate
Sugar as per taste, depending on the sweetness of the juice.
1/2 tsp – Gelatin
1 tbsp – Cold water
For the Panacotta
In 1tbsp cold water sprinkle the gelatin powder and let it sit and bloom for 5 mins.
For the syrup
Sprinkle gelatin over cold water and let it bloom for 5 minutes.
Boil pomegranate juice and sugar in the sugar melts.Boil further for couple more minutes. Do not let it turn syrupy. Add the bloomed gelatin and let it dissolve on a low flame. Seive it into a pouring jug. Let it cool.
Pour this cooled juice on the set panacotta. Refrigerate overnight.
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