Ingredients
Units
Scale
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:
- Combine juice and sugar and place in a metal or glass dish.
- 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.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:
- “Bloom” the gelatin in ice water to soften it.
- 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).
- Squeeze the gelatin to remove excess ice water and add to the cream.
- Whisk well, making sure all parts of gelatin are dissolved.
- Pour mixture into a bowl over ice and stir occasionally until thick and very cold, about 30 minutes.