Baklava spiced panna cotta with pomegranate jelly, is a big mouthful. I know, but there is something about the mouthful of recipe names, they sound like a lullaby to my ears. The long names always intrigue me a lot, as if they have a story to tell. Now that may sound a little eccentric to you. But that’s the way it is with me at least. Nonetheless the recipes themselves are as interesting their names may sound. And this one, panna cotta being my favorite Italian dessert, has become all the more exotic when I say it has got Baklava spice flavors.
The medley of flavors just doesn’t end up here, there is more to it. The pomegranate jelly made with fresh seasonal pomegranate juice takes this quintessential Italian dessert to another level. With festival season just round the corner, we tend to draw more towards the luxurious feasts and rich food. And it can’t get any richer than a slice of nutty, syrupy Baklava. I had this dessert first time, while I was in US. One of my Iranian colleague at work had brought boxes full of baklava of different shapes and sizes from his native place. It was the first bite, and I was in love with it. It had that feeling of festivities attached to it.
I have been hoping to make baklava from scratch at home from a very long time, but the fear of rolling those perfect phyllo sheets at home has been keeping me away. And you all know, how busy it gets during the festival season. But I am truly wishing that I get to tick this off soon from my list, at least I’ll give it a try this Diwali. But till then, just to keep myself happy, I made this baklava spiced panna cotta with pomegranate jelly. Just look at them, how pretty they look. They easily can become the showstopper at your dinner party this festival season. And they are extremely easy to make without any fuss at all. The sweetness is just perfect and the spiced flavors definitely work best for the season.
- 2 tbsp gelatin powder
- 1 cup full cream milk
- 2 cups single cream
- 1/2 vanilla bean, slit lengthwise
- 2 tbsp honey
- 1 tsp rosewater essence
- 1 orange, finely grated zest
- 1/3 cup sugar
- 1 sticks cinnamon
- 500 ml pomegranate juice
- 2 tbsp gelatin powder
- seeds from one pomegranate
- pistachios, roughly chopped
- Sprinkle the gelatin powder on top of 1/4 cup of cold water and let it stand for 10 minutes.
- Place pomegranate juice into saucepan and gently heat until warm.
- Add the gelatin water into the warmed pomegranate juice and whisk to dissolve gelatin.
- Strain liquid then divide into serving glasses. Place in fridge to set completely.
- Place milk, cream, vanilla, honey, rosewater, orange zest, sugar and cinnamon in a large saucepan over low-medium heat.
- Stir to dissolve sugar, bring to a simmer then turn off the heat and allow cinnamon and vanilla bean to infuse for 30 minutes.
- Sprinkle the gelatin powder on top of 1/4 cup of cold water and let it stand for 10 minutes.
- Remove cinnamon and vanilla bean from saucepan, gently reheat to so that panna cotta is warm.
- Add gelatin to the warned milk mixture. Whisk to dissolve gelatine.
- Remove from heat and allow panna cotta to cool down a little by whisking and removing excess heat.
- Divide and pour the panna cotta mixture into the same serving glasses to create a layered effect. Place in fridge and allow to set overnight.
- To serve, garnish with a little chopped pistachio, pomegranate seeds.
- Do not pour really hot panna cotta mixture onto jelly as you risk the jelly melting slightly and the colour bleeding into the panna cotta.