Vanilla Panna Cotta with Pomegranate Granita and Amarena Cherries

Ingredients

For the Granita:

• Prepare ahead of time (it takes at least 6 hours to freeze)
• 2 cups pomegranate
• juice 3 tablespoons sugar

For the Panna Cotta:

• 3 sheets gelatin
• 4 cups heavy cream
• 1/2 cup sugar
• 1/2 teaspoon vanilla bean puree, or 1/2 vanilla bean split
• a pinch of salt
• Amarena cherries (Italian cherries soaked in brandy, purchased at specialty shops

Instructions

For the Granita:

1. Combine juice and sugar and place in a metal or glass dish.

2. Freeze for about an hour and stir, breaking up any formed ice crystals. Continue freezing and stirring every few hours; the stirring will soon turn into scraping, until mixture is icy and fluffy.

3. You can make granita and keep it in the freezer for up to 2 months, just scrape it again before serving.

For the Panna Cotta:

1. "Bloom" the gelatin in ice water to soften it.

2. Place cream, sugar, vanilla and salt in heavy bottomed pot over medium heat. Heat it until you see little bubbles around the edge, stirring occasionally (about 5 minutes).

3. Squeeze the gelatin to remove excess ice water and add to the cream.

4. Whisk well, making sure all parts of gelatin are dissolved.

5. Pour mixture into a bowl over ice and stir occasionally until thick and very cold, about 30 minutes.