Pomegranate Panna Cotta

Ingredients

• 200 ml – ¾ cup + 1 ½ tbsp heavy cream
• 185 ml – ¾ cup pomegranate juice
• 85 gms – ½ cup granulated sugar
• 3 sheets (6 gms – 0.2 oz.) of gelatine or 2 tsp of gelatine powder
• 4 tsp Grenadine syrup

Preparations

1. Put the gelatine sheets in cold water for 10 minutes.
2. Put the cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
3. Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
4. Add the pomegranate juice and mix well.
5. Pour into your serving glasses and keep them in the fridge for at least 4 hours or overnight to set.