THERMOMIX ® RECIPE
- 250 g white sugar
- 350 mLs pure cream, (I use Bulla Brand)
- 150 g full cream milk
- 500 g coconut milk
- 1 vanilla bean, (seeds scraped from inside)
- 4.5 teaspoons powered gelatin
- 3 pomegranates, large, (2 for recipe, 1 for garnish)
- 60 g Boiling water
- 1.5 teaspoons powered gelatin
8Recipe is created for
Panna Cotta Method:
1 Weigh 250g sugar into TM bowl and mill for 6 seconds on speed 9. Remove two teaspoons of sugar and reserve for jelly.
2 Add in 350g pure cream, 150g full cream milk, 500g coconut milk and scraped vanilla seeds and heat for 8 minutes at 90 degrees on speed 2.
3 Leave in TM bowl with lid on for 10 mins to allow flavours to infuse.
4 Place a small bowl on top of the closed TM lid and weigh in 120g cold water. Remove and sprinkle over 4.5 teaspoons of powdered gelatine. Let stand 5-10 mins.
5 Pour the milk mixture through a muslin-lined sieve and into a medium sized bowl (this is to remove most of the vanilla seeds) then rinse your TM bowl and return the milk mixture to it.
6 Add the gelatine mixture to the TM bowl and mix for 20 seconds on Speed 6
7 Pour into decorative glasses (measuring even quantities and leaving enough room for jelly layer) and chill for a minimum of 3 hours.
Pomegranate Jelly Method:
1 Remove the seeds from the pomegranates. This is easiest done by cutting into quarters and immersing in cold water for 10 mins, then turn the skins inside out and gently prise away the seeds – doing this under water will also minimize the occasional squirt of red juice!
2 Add the seeds to your TM bowl and mix on reverse speed 4 for 20 seconds. Strain through a sieve into a jug and set aside. This should yield around 250g of juice – if more is required repeat the process with half the remaining pomegranate.
3 Rinse your TM bowl and return the juice to it, adding the 2 teaspoons of sugar reserved from the panna cotta. Mix for 2 minutes on speed 3, ensuring all sugar is dissolved.
4 Place 60g boiling water into a small bowl and add 1.5 teaspoons of powdered gelatin then stir till dissolved. Start TM mixing on speed 4 and add gelatine mixture through hole in the lid. Mix for further 20 seconds.
5 Remove panna cotta from fridge and gently pour jelly through a fine sieve (to reduce foam) so that an equal layer sits in each serving glass. Chill for 3 hours minimum.
6 Decorate with remaining pomegranate seeds to serve.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Almond Butter Fudge
- Choc Orange Bliss Balls
- Banana, coconut and choc chip Ice cream - vegan, egg free, DF
- 5 Ingredient Peanut Butter Energy Balls
- Guilt-free vegan Chocolate Balls
- Rocky Road
- Ice Cream Sandwich Cookies
- Macha Blancmange
- Strawberry and pear pancakes
- Orange and Poppy Seed Energy Balls
- Sticky Date Baked Cheesecake
- 4 ingredient Crunchie Ice Cream Sandwiches