What a yummy dessert, slightly sweet and nicely balanced by sour pomegranate sauce. Easy to prepare a day earlier and stored in fridge. And healthier then dairy cream.
- Bring cream to boil chopped & smashed lemongrass, let simmer on low heat for 20-30 minutes
- Soak gelatine sheets in cold water
- drain once soft and add into cream, stir until dissolved
- Pour into small dessert pots or (warm) glasses
- Let it completely cool down in fridge
- Cut pomegranate in half and hit seeds out with a wooden spoon
- Keep juice & separate seeds from white skin
- For presentation pour sauce over Panna Cotta, decorate with fresh pomegranate seeds & mint
- 400ml coconut cream
- 5 sheets gelatine
- 1 pomegranate
- 3 lemongrass sticks
- Mint leaves
Serves 4 person
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