Lower sugar creamy puds topped with a fruity jelly
(14 votes)
Cook: 30 Mins
Serves: 10
Price: 65p per serving
Nutritional Information
Each 120g serving contains
Energy
713kj
170kcal
713kj
170kcal
9%
Fat
13.9g
13.9g
Med
20%
20%
Saturates
8.9g
8.9g
High
45%
45%
Sugars
7.0g
7.0g
Med
8%
8%
Salt
0.11g
0.11g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
594kj/142kcal
Typical energy values per 100g:
594kj/142kcal
Ingredients
7 leaves sheet gelatine
270ml Pom Wonderful 100% Pomegranate Juice
1 vanilla pod
200ml milk
150ml double cream
500g Asda Full Fat Greek Style Yogurt (at room temperature)
80g Grower’s Selection Pomegranate Seeds
mint sprig (to serve)
Method
1
Soak the gelatine in cold water for 10 mins until soft. Squeeze out excess liquid. Set aside.
2
In a pan, bring the pomegranate juice to a simmer. Remove from the heat, add 3 of the gelatine leaves and stir to dissolve. Divide between 10 jelly moulds or ramekins and chill for 4 hrs or until set.
3
Split the vanilla pod and scrape out the seeds. Put in a pan with the milk and double cream then warm gently. Remove from the heat and stir through the remaining gelatine leaves until dissolved. Pass the liquid through a sieve and leave to cool, stirring occasionally.
4
Add the yogurt to the cream mixture. Whisk to combine.
5
Spoon the mixture over the pomegranate jelly, cover with clingfilm and chill overnight or until set.
6
To serve, loosen the jelly by running a sharp, warm knife around the inside rim of each mould. Carefully dip the moulds in a bowl of hot water for 1 or 2 secs then turn the panna cottas out onto individual plates.
7
Divide the pomegranate seeds between the desserts as a sprinkle. Top each one with a mint sprig to serve.