Pomegranate Panna Cotta

Ingredients

• 1 packet powdered gelatin (2 1/2 teaspoons)
• 2 cups heavy cream
• 1/2 cup confectioner's sugar
• 1/4 teaspoon fine sea salt
• 1/2 cup plain whole milk Greek yogurt
• 1/2 cup unsweetened pomegranate juice
• 2 tablespoons granulated sugar
• Fresh pomegranate seeds

Instructions

1. 1

   Lightly coat 6 ½-cup molds or ramekins with neutral-tasting oil or cooking spray.

2. 2

   Sprinkle the gelatin over 2 tablespoons of water in a small dish and let stand a few minutes to soften and dissolve.

3. 3

   Heat the cream, confectioner's sugar and salt in a small saucepan over medium heat, stirring to dissolve the sugar. Heat until very warm, but not boiling. Stir in the gelatin until it dissolves.

4. 4

   Remove from the heat and add the yogurt. Stir until smoothly incorporated into the cream. Pour the mixture through a mesh strainer into a container with a pouring spout, such as a Pyrex measuring cup.

5. 5

   Pour the cream into the molds, dividing evenly. Cover with plastic wrap and place in the refrigerator to chill and set, at least 4 hours.

6. 6

   About an hour before serving, bring the pomegranate juice and granulate sugar to a boil in a small saucepan. Cook until the syrup reduces to the consistency of maple syrup, 10-12 minutes. Cool completely

7. 7

   To serve, dip the molds in very hot water for 10-15 seconds (be careful not to submerge). Run a small offset spatula or blade of a small, sharp knife around the edges of the panna cotta, then invert onto plates. Alternatively, you can serve the panna cottas in their cups.

8. 8

   Drizzle some pomegranate syrup over the panna cottas and sprinkle with pomegranate seeds.