Ginger Panna Cotta With Pomegranate and Pear

Last weekend was quite busy and I didn’t get enough time to spend on something elaborate. So I thought to put together some low fat cream with some hung curd to make these luscious and velvety smooth panna cotta.

Instead of settling down for the regular vanilla bean flavor, I tried to be a bit experimental and went ahead with infusing my panna cotta with the warm and earthy flavored ginger. The flavor of ginger did wonders to the panna cotta and gave them a whole new identity.

That’s the good thing about panna cotta. You can add flavors of your choice. Let your imagination as loose as you can, yet you will never go wrong, you bet.

Add espresso, chocolate shavings, fruits, coulis inside, above , beneath, wherever and whichever way you want. I paired them my ginger panna cotta with some leftover pear {which were ripe enough to be caramelized} and some pomegranate.

Ingredients

Panna Cotta

2 tbsp cold water
2 tsp unflavored powdered gelatin
1 cup low fat cream
1/3 cup sugar
1 inch stem ginger
2 cup plain whole milk hung yogurt

Caramelized Pears

2 Pears, chored, pealed and diced
2 tbsp light brown sugar
1 tbsp unsalted butter

Pomegranate seeds

Instructions

For panna cotta:

1. In a bowl, sprinkle the gelatin over cold water and let it sit for 5 minutes.
2. In a heavy bottom saucepan, mix cream with shredded ginger and sugar. Heat the cream mixture until it starts to boil.
3. Remove from heat and add the gelatin and whisk until dissolved.
4. Whisk in the yogurt and pour the mix into glasses or ramekins. Let stand in fridge for at least 4 hours.
5. While serving, top them with pomegranate seeds or caramelized pears.

For caramelized pears:

1. Heat the butter and sugar in a saucepan until starts sizzling.
2. Add the chopped pears and saute them until they start to become translucent. Remove from heat and chill them in fridge.