Panna Cotta with pomegranate jelly

This is not a traditional Greek dessert of course.... but since pomegranate is quite popular and involved in the Greek culture and cuisine since... forever, I thought to give you this delicate recipe for something different to enjoy during the Winter months but also to keep it in mind as an idea for a special Christmas dessert

Recipe of Fotis Chrysanthidis,
a young, talented Pastry Chef

"BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 10-12 people):

For the jelly:
4 gelatin sheets (20gr.)
500ml unsweetened pomegranate juice
100gr. granulated sugar
1 pomegranate, the arils

For the panna cotta:
3 gelatin sheets (15gr.)
100ml milk
900ml cream, 35% fat
100gr. granulated sugar

Method:
For the jelly, first soak the gelatin sheets in cold water in a bowl.

In a saucepan put the pomegranate juice and the sugar on medium heat and when they come to the boil take off the heat and add the gelatin sheets after you have squeezed them really well with your hands to discard all the liquid. Stir well with a wooden spoon and leave the jelly aside to cool,stirring often.

When the jelly starts to thicken, add the pomegranate arils and stir well. Empty the jelly in individual small moulds (or glasses) up to the 1/3 of their depth. Put the moulds in the freezer while continuing with the rest of the recipe.

For the panna cotta, soak the gelatin sheets in cold water in a bowl.

In a saucepan warm the milk along with the sugar and the cream in medium heat. When the mixture comes to the boil and starts getting frothy, take off the heat and add the gelatin sheets after you have squeezed with your hands to discard all the liquid.

Leave the cream mixture to cool, stirring from time to time with a wooden spoon.Empty the cream in the moulds and put in the fridge for at least 5 hours or until they are completely set.

To serve, just briefly immerse the moulds in warm water and then turn onto plates.