Recipe

Vanilla Panna Cattars With Pomegranate Jelly And Baklava Shards

Delicious Food Cook It Fast.

Add cream, sugar, vanilla pod, seeds, pomegranate juice and other ingredients. Then make it and serve.

  • To prep

    20 Mins
  • To cook

    35 Mins
  • Level

    Medium
  • Yields

    2
  • ENERGY 2849 kj
  • FAT TOTAL 47g
  • SATURATED FAT 24g
  • PROTEIN 7g
img

Method

  1. Step

    30 Min

    Gently heat the cream and 110g of the sugar in a pan, stirring until dissolved. Stir in the vanilla pod and seeds, then set aside to infuse for 30 minutes.

  2. Step

    5 Min

    Soak 2 gelatine leaves in a bowl of cold water for 5 minutes until soft. Return the unfused cream to a low heat. Squeeze the excess water from the gelatine, then add to the cream, stirring to dissolve. Strain and cool slightly, then fold in the yogurt. Divide among 6 (about 250ml) glasses or ramekins, then cover and chill for 4 hours or until set.

  3. Step

    5 Min

    Meanwhile, heat the pomegranate juice and the remaining 55g sugar in a pan over a low heat. Bring to a simmer, stirring to dissolve, then remove from the heat and set aside for.

  4. Step

    5 min

    Soak the remaining gelatine leaves in cold water for 5 minutes. Bring the pomegranate juice back to a simmer, then remove from the heat. Squeeze the excess water from the gelatine, then add to the pomegranate juice, stirring to dissolve. Strain, cool, then pour over the pannacottas. Chill for 2-3 hours until set.

  5. Step

    10 Min

    Meanwhile, for the baklava, preheat the oven to 1800C /fan1600C/gas 4 and line a large baking sheet with baking paper. Stir the vanilla seeds through the melted butter. Brush 1 filo sheet with the vanilla butter, then sprinkle with half the sugar and nuts (keep the remaining filo covered with a damp tea towel). Repeat with another filo sheet and the rest of the sugar and nuts, then top with the final filo sheet, Brush with the butter, put on the baking sheet and bake for 10 minutes until golden. Cool and break into shards. Serve with the pannacottas.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at https://delishpie.com/. My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

You May also Like


Warning: A non-numeric value encountered in /home/admin/delishpie.com/wp-content/plugins/cook-pro/includes/rcp-functions.php on line 1151

Warning: A non-numeric value encountered in /home/admin/delishpie.com/wp-content/plugins/cook-pro/includes/rcp-functions.php on line 1151

Leave a Reply

All fields and rating are required to submit a review.