DESSERTS & BAKING Pomegranate jelly and coconut panna cotta
Makes 8 Takes 20 mins + setting
FOR THE POMEGRANATE JELLY 10ml granulated gelatine 530ml pomegranate flavoured bubbly (from Woolworths) 30ml castor sugar
FOR THE COCONUT PANNA COTTA 10ml granulated gelatine 100ml cream 400g tin coconut milk 80ml icing sugar 5ml vanilla essence
pomegranate rubies and coconut flakes, to serve 1 For the jelly, combine the gelatine and 30ml of the bubbly. Set aside to bloom for 5 minutes. Bring the bubbly and sugar to a boil, stirring until dissolved. Cool to room temperature. Pour into 8 x 125ml baubles or glasses (we set the glasses at an angle). Refrigerate for 2 hours or until set. 2 For the panna cotta, combine the gelatine and 30ml of the cream. Set aside to bloom for 5 minutes. 3 Bring the remaining cream, coconut milk and icing sugar to a boil. Remove from heat, add the vanilla and gelatine and stir until dissolved. Pour onto the set jelly and refrigerate for 2 hours or until set. Top with pomegranate and coconut.