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Recipe: Rosewater Pomegranate Panna Cotta

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Panna Cotta is one of those elusive dishes that at the outset seems so simple, yet can easily go horribly wrong. You’re looking for a finished dish that is firm but jiggles, rather than sets like cheesecake. My advice is to try it a couple of times to check how much gelatine you need—this can vary slightly depending on the cream, the milk and the brand of gelatine. Once you’ve got it right, it’s a show-stopping Christmas dessert that will take you literally five minutes. Hooray to that. 

INGREDIENTS 

METHOD

1. Soak the gelatine leaves in a bowl of cold water.

2. Mix the fruits together and toss with the lime juice.

3. Add the cream, milk, rosewater, cardamom and sugar to a heavy-bottomed pan and bring to a boil.

4. Simmer for two-three minutes, until reduced slightly.

5. Strain into a large jug, then squeeze the excess water from the gelatine leaves and stir into the cream mix making sure to dissolve them well.

6. Pour the mix into six small ramekins, espresso cups or shot glasses (greased if you want to turn them out).

7. Place in the fridge and leave to set for at least four hours (you can make them the day before, but remove them from the fridge at least 30 minutes before serving).

8. If you want to turn them out, run a knife around the edge of the ramekin and turn upside down onto a plate, garnishing with the fruit and mint leaves

9. If you want to eat straight from the cup, simply pile the fruit and mint leaves on top.

IN SEASON

What to watch out for this month at the market: Blueberries, pears, citrus and chirimoya. 

Tara Stevens is a food writer and cook who splits her time between Barcelona and her little cooking school in the Fez Medina. Passionate about Spanish and Moroccan cuisine, she takes traditional recipes and gives them a modern makeover using local and seasonal ingredients. Follow Tara on Instagram @courtyardkitchenfez and Twitter @taralstevens.

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