Rum-Infused Panna Cotta with Pomegranate Glaze and Chocolate Shards

Ingredients

• 250 ml Heavy cream (full‑fat for richness)
• 50 ml Whole milk
• 50 g Caster sugar (divided: 50 g for panna cotta, extra ~30 g for glaze)
• 2 sheets Gelatin sheets (soaked in cold water then squeezed dry)
• 15 ml Dark rum (about a splash)
• 200 ml Pomegranate juice (100 % juice, no added sugar)
• 30 g Dark chocolate bar (chilled in freezer for easy shaving)
• 50 ml Water (for gelatin soaking) (cold)

Instructions

1. Measure liquids and sugar

   Measure 250 ml heavy cream, 50 ml whole milk and 50 g caster sugar into a medium saucepan.

   Time: PT3M

2. Heat the cream mixture

   Place the saucepan over medium heat and stir gently. Bring the mixture to just below a boil – you’ll see small bubbles forming around the edges (about 90 °C).

   Time: PT5M

   Temperature: 90°C

3. Soak gelatin

   Place 2 gelatin sheets in a small bowl with 50 ml cold water. Let them sit for 5 minutes until softened, then squeeze out excess water.

   Time: PT5M

4. Incorporate gelatin

   Remove the saucepan from the heat. Add the softened gelatin sheets to the hot cream mixture and whisk until completely dissolved.

   Time: PT2M

5. Add rum

   Stir in 15 ml dark rum for a subtle adult flavor.

   Time: PT1M

6. Portion the panna cotta

   Pour the warm mixture into 4 serving glasses, leaving about 1 cm of space at the top for the glaze.

   Time: PT3M

7. Chill the panna cotta

   Place the glasses in the refrigerator and let set for at least 2 hours, or until slightly firm to the touch.

   Time: PT0M

8. Prepare pomegranate glaze

   In a clean saucepan combine 200 ml pomegranate juice with about 30 g caster sugar. Bring to a boil, then reduce the heat and simmer until the liquid thickens to a sticky syrup consistency (about 1 mm thick when drizzled).

   Time: PT7M

   Temperature: 100°C

9. Cool the glaze

   Transfer the glaze to a jar and let it cool to room temperature.

   Time: PT0M

10. Glaze the panna cotta

    When the panna cotta is set, carefully drizzle the cooled pomegranate glaze over each glass, allowing it to run down the sides slightly.

    Time: PT2M

11. Shave chocolate

    Take the chilled chocolate bar from the freezer and use a microplane or fine grater to shave thin shards, resembling gold leaf.

    Time: PT3M

12. Finish and serve

    Scatter the chocolate shards over the glazed panna cotta. Serve immediately or keep chilled until serving.

    Time: PT1M

Nutrition Facts

Calories

380

Protein

5 g

Carbohydrates

38 g

Fat

24 g

Fiber

1 g