Cover with plastic wrap and place in the refrigerator to chill and set, at least 4 hours. About an hour before serving, bring the pomegranate juice and granulate sugar to a boil in a small saucepan. Cook until the syrup reduces to the consistency of maple syrup, 10-12 minutes. Cool completely.
Directions. Place a medium strainer over a medium bowl and line with a nut milk bag, a few layers of cheesecloth, or a thin kitchen towel; set aside.
Heat the cream mixture: First, dissolve the sugar and salt in the milk on low heat in a medium saucepan. After it boils, remove it from the heat and whisk. Hydrate and combine: Then, mix the water and gelatin in a small bowl and let it soak for four minutes.
STEP ONE: Prepare the gelatin. In a small saucepan, add the gelatin and cold water and mix. Set aside for a minute then place over low heat and allow the gelatin to melt and dissolve completely. Once the gelatin has dissolved, turn off the heat and set aside. STEP TWO: Make the Panna Cotta .
4wl9o. how do you make panna cotta from scratch
