It’s December 1st and I’m officially kicking off the Holidays
with a Festive Dessert, a Foodie Favourites List and….
~ Foodie Favourites List 2012 ~
These Botanical Paints for your budding artist ~ sourced from fruit, vegetables and spices!
These Fun & Festive Champagne Flutes ~ reasonably priced, fab hostess gift.
These Gourmet Vinegar and Olive Oil Sprays ~ spritz just the right amount of flavour onto your salads and sides (lemon, chili, basil, garlic…oh, yum).
These Artisan Chocolate Truffles ~ the Margarita is a must!
This Lavender Tea from the beautiful fields of the Eastern Townships ~ unwind and relax…
This Website ~ featuring amazing Canadian Foodmakers…
This Urban Cultivator ~ grow your own pesticide/herbicide free herbs, sprouts and veggies all year round!
These Slate and Oak Kitchen Boards ~ Gorgeous!
These Classic Kitchen Aprons ~ or…
- These Vintage Kitchen Aprons!
Vanilla Panna Cotta with a Pomegranate Jelly
(Pomegranate Jelly inspired by Pom Girl – check out her gorgeous swirl designs!)
For the Panna Cotta:
- 1/4 cup honey
- 1 cup coconut milk
- 1 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla essence
- 2 tsp gelatin powder
For the Pomegranate Jelly:
- 2 ounces boiling water
- 1 + 1/2 tsp gelatin powder
- 8 ounces (1 cup) pomegranate juice
- 1 Tbsp pure maple syrup, optional
- 1/2 pomegranate, seeded for garnish
If you can’t find a pure pomegranate juice (there are many mixed fruit juices on the market) and you want to intensify the colour of the juice to make it a bold red, simply squeeze some of the fresh pomegranate juice into the cup. Even 1 tablespoon of the real stuff will make a big colour difference.
You can make as many layers of panna cotta/jelly as you like keeping in mind that each layer has to gel/solidify in the fridge before pouring the next one, so there is a time factor involved.
The number of servings will depend on the size of the vessel that you are using.