Rose & pomegranate jellies with cardamom panna cotta recipe | Good Food
This dessert combo is wonderfully refreshing, with the garnet-coloured, tart jelly cutting through the creaminess of the cardamom panna cotta base
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Ingredients
- 7 gelatine leaves
- 1 tsp lemon juice
- 100g caster sugar
- 250ml unsweetened pomegranate juice
- 1 tsp rosewater
- 1 pomegranate seeds only
- 300ml double cream
- 200ml whole milk
- 6 cardamom pods seeds lightly bashed
- 1 vanilla pod split
- 2½ gelatine leaves
- 75g caster sugar
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