panna cotta (brain style) with pomegranite sauce

How To Make panna cotta (brain style) with pomegranite sauce

• 1

  1 cup milk 5 teaspoons unflavored gelatin 4 cups heavy cream 1 cup + 1 Tb sugar, divided Pinch salt 2 Tablespoons vanilla 8 oz. Pomegranite juice 1/4 cup cornstarch
• 2

  Place milk in a small bowl and sprinkle gelatin over the top. Stir and let sit for about five minutes so the gelatin can rehydrate a bit. Combine cream and sugar in a pan and bring to a boil over medium heat. Remove from heat and stir in the vanilla and salt. Add the gelatin mixture and stir again until combined. Pour into (brain) mold, cover with plastic wrap, and refrigerate overnight or until mixture is completely set. To unmold, gently tilt mold so sides of the panna cotta pull away a bit, then place on platter or plate. You can also dip the bottom of the mold into warm water to help in unmolding. For the pomegranite sauce, I just got a small bottle of Pom Wonderful, added three heaping spoonfuls of sugar so it wasn’t so tart, mixed in about 1/4 cup cornstarch, whisked like crazy, then brought it all to a boil in a small saucepan while stirring. The consistancy is rather disgusting, but that’s the whole point! This looks especially creepy set out on a really nice platter. Also quite effective on a carving board with a large chef’s knife plunged into the center .
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