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1
Method.
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For the pana cotta, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes.
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3
Meanwhile, place the pomegranate juice into a small pan and gently heat, before removing from the heat.
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4
Remove the gelatine from the water, squeezing out any excess liquid, and add the leaves to the hot pomegranate juice. Stir until dissolved.
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5
Meanwhile, place the sugar, orange zest and 350ml/12fl oz of the cream into a saucepan and bring to a simmer, stirring to dissolve all the sugar.
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Pour the pomegranate juice into the cream mixture, stirring all the time. Set aside to cool a little.
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7
Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.
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8
Fold the whisked cream into the set-aside mixture. Pour the mixture through a sieve into a jug.
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9
Arrange the pomegranate seeds on the base of four dariole moulds or ramekins. Place the moulds on a plate or baking sheet before pouring the mixture into each mould. Leave in the fridge for 1-2 hours, or until set.
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10
For the pomegranate caramel, heat a frying pan until hot, add the orange segments and sear briefly. Remove the orange from the pan and set aside.
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Add the pomegranate seeds, sugar and juice to the pan and cook for 2-3 minutes until thickened and the sugar has melted. Return the oranges to the pan and keep warm.
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12
To serve, remove the moulds from the fridge and dip the base of each mould into a bowl of boiled water briefly to help loosen it.
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13
Gently slide a knife around the edge of each pana cotta and turn out onto a plate. Spoon the pomegranate caramel around the side and serve at once.
