Ingredients

• 2 leaves gelatine
• 110ml/4fl oz pomegranate juice
• 75g/3oz caster sugar
• 1 tsp orange zest
• 500ml/18fl oz double cream
• 1 pomegranate
• seeds only
• 2 oranges
• peeled and segmented
• 1 pomegranate
• seeds only
• 4 tbsp caster sugar
• 4 tbsp pomegranate juice

Directions

• 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.