Panna cotta with Cardamom and Pomegranate Sauce

Ingredients

• 1 Vanilla bean
• 1 cardamom pod
• 400 ml heavy cream (30% fat)
• 50 g sugar
• 6 sheets white gelatin
• 1 Pomegranate
• 150 ml pomegranate juice
• 2 tbsp powdered sugar
• silver or gold edible foil

Instructions

1. 1.

   Slice the vanilla bean lengthwise and scrape out the seeds. Bring the cream, sugar, cardamom pod, vanilla seeds, and the bean to a boil, then remove from heat. Soak the gelatin in cold water, squeeze out excess liquid, and add it to the hot vanilla cream, stirring until dissolved. Let cool with occasional stirring until the cream starts to set. Remove the vanilla bean and cardamom pods, rinse four molds with cold water, pour the flavored cream into them, and chill for at least 3–4 hours.

2. 2.

   Heat the pomegranate juice, dissolve powdered sugar in it, and reduce slightly over gentle heat. Peel the pomegranate and carefully remove the seeds. Stir the seeds into the warm syrup and let the pomegranate syrup cool completely.

3. 3.

   Pour the panna cotta onto dessert plates (if needed briefly dip in hot water to release). Drizzle with the pomegranate syrup and optionally garnish with edible silver or gold foil before serving.